Grilled swordfish with confit tomatoes and pinenuts

Name: Grilled swordfish with confit tomatoes and pinenuts
Prep time: 15 min
Cook time: 90 min
Yield: 2
Ingredients: swordfish; pine nuts; oil; salt; sugar; herbs; garlic; cherry tomatoes

When summer comes, you long for simple, tasty and far from greasy dishes. First of all, because you don't want to spend a long time at the stove, and in the second place because you don't want to feel heavy after lunch. This recipe is the perfect answer to these needs: a light and savory delicacy made with fresh swordfish, ripe tomatoes and crunchy pinenuts.

Ingredients

swordfish 250 grams
pine nuts 30 grams
oil
salt
sugar
herbs
garlic 3 cloves
cherry tomatoes

Start shopping

Confit Tomatoes

Jam with figs and mint leaves

Sundried Tomatoes

Handmade Potatoes and Rosemary Taralli

Grilled artichokes

Sun-dried tomatoes pate

Grilled Courgettes

Taralli with leccine olives and capers

Information

15 minutes Total time

90 minutes Active time

Serves 2 persons

Download

Print

Preparation

Cut your fresh tomatoes in half, arrange them on a baking tray, season them with salt, brown sugar, herbs and extravirgin olive oil. Bake for 1.30h at 140°. Toast the pinenuts in a nonstick pan. Season the swordfish with extravirgin oil and a pinch of coarse salt. Grill it over a high heat. Serve with your confit tomatoes and the toasted pinenuts.

Tips

Don't forget to pair your swordfish with a good white wine if possible from Sicily, such as an Alcamo.

Trivia

The fishermen from Calabria and Sicily use to pronounce some sentences in Greek while they catch the fish. This habit comes from an ancient tradition coming actually from Greece.