Recipe provided by Austin Personal Chef: Carlos CruscoIngredients (serves 4)
4 Fillets of Swordfish (Halibut, Red Snapper, Branzino also work) – 6 to 9 ounce/each
1/2 cup plus 2 tbsps. extra-virgin olive oil
1.5 cups mixed cherry tomatoes – rinsed, cleaned and cut in half
1/2 cup drained oil-packed sun-dried tomatoes – roughly chopped
1 clove garlic – finely minced
3-4 tbsps. drained capers
8 tbsps. finely chopped basil
4 tbsps. finely chopped scallions
1 lemon- zest and juice
Coarse salt and freshly ground pepper
Directions
Pre-heat grill to med-high. Place 1/2 cup evoo, cherry tomatoes, sun-dried tomatoes, garlic, capers, basil, scallions, and lemon zest into a bowl and mix thoroughly. Season with salt and pepper and set aside for an hour so the flavors blend.
Clean and oil the grill grates. Season fish with salt and pepper. Add fish to the grill and cook about 3-4 minutes per side. Turn over and cook another 2-3 minutes or until the fish is starting to get firm. Remove from heat and squeeze some lemon juice over and let rest.
To serve, place a fillet on the plate and liberally spoon the Sauce Vierge over and enjoy! Can be served with sauteed asparagus and cremini mushrooms (as pictured above).
