Grilled Swordfish Sliders

Grilled Swordfish Sliders
Staff Writer
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
325
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.

Nutritional Facts

Total Fat
22g
31%
Sugar
3g
3%
Saturated Fat
12g
50%
Cholesterol
71mg
24%
Carbohydrate, by difference
9g
7%
Protein
23g
50%
Vitamin A, RAE
39µg
6%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
18mg
2%
Choline, total
70mg
16%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
8µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
35mg
11%
Niacin
9mg
64%
Phosphorus, P
287mg
41%
Selenium, Se
63µg
100%
Sodium, Na
604mg
40%
Vitamin D (D2 + D3)
15µg
100%
Water
65g
2%
Zinc, Zn
1mg
13%

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.