Grilled Swordfish with Sungold Tomato Butter
(S&S Kitchenette, Vineyard Haven)
There’s something about Spring Sheldon, who is a world traveler, bon vivant, and community builder. S&S Kitchenette is her castle. The enchanting café-meets-salon might host a dance party one night, aura readings another. And the food is always magical. This swordfish dish is simple yet special; the golden butter should be a go-to for any gardener with a glut of candy-like Sungold tomatoes. Once you have a batch in your fridge, you’ll find it also sings over grilled chicken or veggie kebabs. “So many people tell me, ‘I never liked swordfish until I tried yours!’” laughs Spring. “It’s a meaty fish, so just treat it like steak. High heat, sear on both sides, then remove from the heat and let it rest. It will continue to cook off the heat. Less is more—except with this butter, more is more!” The sweetness of Sungold tomatoes is perfect for this preparation, but other ripe cherry tomatoes will work, too.
Serves 4
Ingredients:
- 16 tbsp. (2 sticks) unsalted butter
- 8 oz. Sungold tomatoes
- Kosher salt
- ¼ c. olive oil
- 2 cloves garlic, minced
- 1 tsp. finely grated lemon zest
- 1 tsp. freshly ground black pepper
- 1 (1½-lb.) swordfish steak
- Cilantro leaves for garnish
- Roasted red cherry tomatoes for garnish
- Watermelon radish, cut into thin strips, for garnish
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Instructions:
- Melt the butter in a small saucepan over medium heat. Add the tomatoes and simmer over low heat until the tomatoes burst, about 10 minutes. Allow to cool for 10 minutes. Blend the butter-tomato mixture in a blender on high speed until smooth and emulsified, about 2 minutes. Season with salt.
- Combine the olive oil, garlic, lemon zest, and black pepper in a dish that fits the swordfish in a single layer. Add the fish, turn to coat, cover, and refrigerate for 1 to 2 hours.
- Preheat a grill to high or heat a large cast-iron skillet over high heat. Remove the swordfish from the marinade and season with salt. Sear the fish without moving until browned, 5 to 7 minutes. It will detach from the grill grate or pan when it is ready. If it sticks, continue cooking until it releases. Turn and cook until browned on the other side, 5 to 7 additional minutes. Remove the fish from the heat and allow to rest for 5 minutes.
- Pool the butter sauce on a platter and plate the fish on top. Garnish with cilantro, roasted tomatoes, and watermelon radish slices and serve family style.
