Grilled Swordfish, Fresh Tomato Relish and Sautéed Ramps

Name: Grilled Swordfish, Fresh Tomato Relish and Sautéed Ramps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving
Ingredients: For the fish:; 1/4 cup extra virgin olive oil; 1 tablespoon Dijon mustard; 3 garlic cloves; 3 tablespoons lemon juice; 1 teaspoon fresh thyme leaves; Salt and freshly ground pepper; 2 5 to 6-ounces each swordfish steaks; FOR THE TOMATOES:; 10-12 cherry tomatoes; 3 tablespoons fresh basil; 1/4 cup extra virgin olive oil; 1 tablespoon sherry vinegar; Course sea salt and freshly ground pepper; FOR THE RAMPS:; 1/2 pound ramps; 1 tablespoon unsalted butter; 1 tablespoon extra virgin olive oil; Salt and freshly ground pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2
Course
Main Course, Others
Cuisine
American, International, gluten-free

Grilled Swordfish, Fresh Tomato Relish and Sautéed Ramps

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

For the fish:
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
3 garlic cloves peeled and smashed
3 tablespoons lemon juice
1 teaspoon fresh thyme leaves chopped
Salt and freshly ground pepper
2 5 to 6-ounces each swordfish steaks
FOR THE TOMATOES:
10-12 cherry tomatoes yellow or red, quartered
3 tablespoons fresh basil roughly chopped
1/4 cup extra virgin olive oil
1 tablespoon sherry vinegar
Course sea salt and freshly ground pepper
FOR THE RAMPS:
1/2 pound ramps cleaned
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper

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Instructions

Prepare the grill (medium-high heat) or heat an indoor grill-pan on high. Whisk the oil, mustard, garlic, lemon juice, and thyme in a small bowl to blend. Season with salt and pepper, to taste.
Pour the marinade over the fish (or marinate in a zip-lock bag) and refrigerate for 10-15 minutes. (any longer and the lemon will start to cook the fish).
Meanwhile, in a medium bowl, add the tomatoes, oil, basil, and vinegar. Sprinkle with sea salt and pepper to taste. Stir together and let sit for a few minutes so the tomatoes soften a little.
Take the fish out of the fridge and wipe some of the marinade off with a paper towel. Grill the fish until just cooked through, about 3-4 minutes per side (depending on thickness of steaks).
In a medium sauté pan on medium-high heat, add oil and butter and melt until foaming. Add the ramps and sauté, turning around the pan until the bulbs are slightly soft and gently brown in spots and the greens are wilted. Season with salt and pepper.
To serve: Transfer the fish to plates and spoon some tomatoes (and the juices) over the fish. Garnish with the sautéed ramps and serve.