Ingredients
-
1 cup cherry tomato halves
-
¼ cup balsamic vinegar
-
¼ cup extra virgin olive oil
-
2 tablespoons thinly sliced basil
-
1 pinch cayenne pepper
-
salt and freshly ground black pepper to taste
-
6 slices French bread
-
1 tablespoon olive oil
-
2 swordfish steaks
-
1 teaspoon grapeseed oil
Directions
-
Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.
-
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
-
Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
-
Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
-
Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
-
Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.
Nutrition Facts (per serving)
749 | Calories |
44g | Fat |
51g | Carbs |
37g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 749 | |
% Daily Value * | |
Total Fat 44g | 57% |
Saturated Fat 7g | 35% |
Cholesterol 53mg | 18% |
Sodium 702mg | 31% |
Total Carbohydrate 51g | 18% |
Dietary Fiber 3g | 10% |
Total Sugars 6g | |
Protein 37g | 73% |
Vitamin C 16mg | 18% |
Calcium 57mg | 4% |
Iron 5mg | 25% |
Potassium 686mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.