The story
Swordfish is the easiest “I know what I’m doing” fish. It doesn’t fall apart, it takes grill marks like a champ, and it has enough heft that you can build a whole dinner around it without fussing.
Food nerd note: Swordfish is lean. The trick is to cook it just to done, then add fat and acid on top. Overcook it and it turns from steak-like to dry and cottony fast.
The topping (bruschetta energy)
This is basically warm bruschetta without the precision: tomatoes, capers, garlic, olive oil. Heat just enough to bloom the flavors and slightly soften the tomatoes—no simmering into sauce.
What I served it with
- Rice pilaf (a neutral base that catches the tomato-caper oil)
- Mediterranean red cabbage slaw (crunch + acid to balance a rich plate)
Make-ahead move: Make the slaw and pilaf first. The fish is last and fast.