Grilled Swordfish Sliders

Staff Writer
Grilled Swordfish Sliders
Grilled Swordfish Sliders with Quick Pickled Onions and Charred Cherry Tomatoes
Will Budiaman

Grilled Swordfish Sliders with Quick Pickled Onions and Charred Cherry Tomatoes

A quick pickle of red onion serves as a tangy counterpoint to meaty swordfish in this simple slider recipe. And charring sweet, ripe summer cherry tomatoes (I used Sun Gold cherry tomatoes, but feel free to use whatever looks best) gives them an interesting background smokiness that complements their natural sweetness nicely. Together, it's a harmony of flavors and textures, and these lightened up sliders are an appetizer you won't soon forget.

5
Servings
475
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon kosher salt, plus more to taste
  • Extra-virgin olive oil, to taste
  • 1 Cup apple-cider vinegar
  • Freshly ground black pepper, to taste
  • 1 red onion, sliced thinly
  • 1 Tablespoon grapeseed oil
  • 1 Pound swordfish steaks
  • 10 slider buns, split
  • 1 pint cherry tomatoes
  • 1 Tablespoon honey

Directions

Preheat a gas grill or cast-iron grill pan on medium heat.

Meanwhile, dissolve the salt and honey in the vinegar and add the onion. Heat half of the grapeseed oil in a small sauté pan and add the cherry tomatoes. Cook, undisturbed, until most of the tomatoes burst and are charred, about 10 minutes. Then, pop any tomatoes that haven't burst and give it a stir.

Rub the swordfish with the remaining grapeseed oil and season with salt and pepper, to taste. Grill the swordfish until grill marks appear on both sides, about 3-4 minutes per side. Once the tomatoes have cooled slightly, drizzle with extra-virgin olive oil, to taste.

Cut the swordfish into slider-sized portions (you may want to cut parallel to the work surface as well to make them thinner). Place in the buns, topped with some pickled onions and the charred cherry tomatoes.

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

Nutritional Facts

Total Fat
17g
25%
Sugar
12g
N/A
Saturated Fat
3g
16%
Cholesterol
60mg
20%
Protein
27g
54%
Carbs
52g
17%
Vitamin A
62µg
7%
Vitamin B12
2µg
29%
Vitamin B6
0.6mg
32.1%
Vitamin C
13mg
21%
Vitamin D
13µg
3%
Vitamin E
4mg
19%
Vitamin K
13µg
16%
Calcium
171mg
17%
Fiber
3g
13%
Folate (food)
38µg
N/A
Folate equivalent (total)
161µg
40%
Folic acid
72µg
N/A
Iron
4mg
21%
Magnesium
61mg
15%
Monounsaturated
7g
N/A
Niacin (B3)
12mg
58%
Phosphorus
351mg
50%
Polyunsaturated
5g
N/A
Potassium
739mg
21%
Riboflavin (B2)
0.3mg
14.7%
Sodium
767mg
32%
Sugars, added
3g
N/A
Thiamin (B1)
0.6mg
43.1%
Zinc
2mg
10%

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