Grilled swordfish with confit tomatoes and pinenuts

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.


  • swordfish 250 grams
  • pine nuts 30 grams
  • oil
  • salt
  • sugar
  • herbs
  • garlic 3 cloves
  • cherry tomatoes
15 minutes Total time
90 minutes Active time
Serves 2 persons
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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.

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

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