Simple yet sophisticated, and best of all it takes just about 15 minutes to make.
2 pints grape tomatoes
Extra virgin olive oil
2 teaspoons minced sea beans
1/2 cup diced red onion
1 Tablespoon fresh lime juice (or more or less to taste)
2 swordfish steaks, each about 1 - 1.5 pounds
Ground black pepper
1. Preheat the grill with high direct heat. In a large bowl, drizzle 2 Tablespoons olive oil over the tomatoes, turning them over with a spoon to be sure they are evenly coated. When the grill is fully preheated, toss the tomatoes directly onto the hot grill grate. Use a spoon to turn them over periodically to allow them to blister evenly on all sides. When the tomatoes have softened and their skin has blistered and loosened, use 2 spoons to remove them from the grill and transfer them to a large bowl. Total cooking time will be about 6-8 minutes.
2. Add the onions, sea beans and lime juice to the tomatoes. Stir to combine.
3. Brush the swordfish steaks with olive oil and sprinkle each steak with 1/4 teaspoon salt and back pepper to taste. Lay the fish on the hot grill, oiled side down. Brush the exposed side with olive oil and another 1/4 teaspoon salt and black pepper to taste. Close the lid and cook for about 5 minutes. Turn the fish over, close the lid and cook for about 3 minutes more, until the fish releases from the grill. Serve hot, topped with the tomato mixture.
Sea beans are a type of seaweed. They are crisp and salty, without the fishy flavor we often associate with seaweed. They are not widely available, but I find them regularly at my local farmers' market, and have also recently seen them at Eataly, the gourmet Italian market in NYC.
If you don't have access to sea beans, just leave them out and season the tomatoes with salt to taste. If you want to add a bit of green to your tomatoes, try parsley or anoher