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Butter over Grilled Swordfish with Slow-Roasted Heirloom Tomatoes & Peppers Recipe

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This elegant dish features buttery grilled swordfish complemented by a vibrant pesto compound butter and slow-roasted heirloom tomatoes and colorful peppers. The slow roasting intensifies the natural sweetness of the vegetables, while the cajun-seasoned swordfish grilled to perfection offers a smoky, savory centerpiece. Finished with aromatic basil and a hint of shallot and garlic dressing, this recipe offers a perfect balance of rich, fresh, and slightly spicy flavors for a restaurant-quality meal at home.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Compound Butter

  • 1 stick unsalted butter (organic, room temperature, 4 ounces)
  • 1 1/2 tablespoons pesto
  • 1/8 teaspoon sea salt (Himalayan preferred)

Swordfish

  • 28 ounces fresh swordfish steak (cleaned and dried, cut into 4 pieces)
  • 1 1/2 teaspoons extra virgin olive oil
  • 1 teaspoon cajun seasoning (salt-free)
  • neutral oil for brushing grill

Slow-Roasted Tomatoes & Peppers

  • 20 small heirloom cherry tomatoes (such as sun gold, black cherry, and juliet hybrid), halved
  • 1 3/4 cups sliced mixed colored peppers (cut into 1" x 1/2" pieces)
  • 1 teaspoon extra virgin olive oil (for roasting pan)
  • 2 big pinches sea salt
  • 2 big pinches freshly ground pepper
  • 1/2 teaspoon Italian seasonings (crushed)

Dressing for Roasted Vegetables

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh shallots
  • 1/2 teaspoon finely grated fresh garlic
  • 1 pinch cayenne pepper

Garnish

  • 2 tablespoons petite basil leaves

Instructions

  1. Make the Pesto Compound Butter: In a medium bowl, cream the room-temperature butter using a small whisk or rubber spatula until smooth. Add the pesto and sea salt, stirring thoroughly until the mixture is creamy and well combined. Lay out a 10-inch piece of waxed paper on your work surface, place the pesto butter on it forming an evenly shaped 10-inch log, then roll it up tightly. Twist the ends to secure the shape, then place it on a plate or rimmed pan and freeze for at least 2 hours until very firm. Store in a freezer bag and slice as needed.
  2. Slow-Roast the Heirloom Tomatoes and Peppers: Preheat your oven to 300°F (150°C). Line a rimmed sheet pan with parchment paper and drizzle 1 teaspoon extra virgin olive oil on the paper. Place the halved cherry tomatoes (cut side up) and sliced peppers on the pan. Sprinkle with sea salt, freshly ground pepper, and crush Italian seasonings evenly over the vegetables. Toss gently or rub to coat everything well. Roast in the oven for 30 to 40 minutes, until the tomatoes and peppers are shriveled, slightly dried, and beginning to color.
  3. Prepare the Dressing for Roasted Vegetables: In a medium bowl, combine 2 tablespoons extra virgin olive oil, finely chopped shallots, grated garlic, and a pinch of cayenne pepper. Add the warm roasted tomatoes and peppers to the bowl and toss thoroughly to coat them with the dressing. Taste and adjust seasoning if needed. This mixture is also excellent served with warm pasta.
  4. Grill the Swordfish: Preheat your grill to medium-high and brush the grates with a neutral oil to prevent sticking. Meanwhile, place the swordfish steaks on a plate and drizzle with 1 1/2 teaspoons extra virgin olive oil, then rub in the cajun seasoning evenly on both sides. Place the swordfish on the hot grill and allow it to develop strong grill marks on the first side without moving it. Once marked (about 4-5 minutes), flip the fish, reduce the heat to medium, and cook for another 4-5 minutes until the internal temperature reaches 130-140°F and the fish is cooked through.
  5. Plate and Serve: Remove the grilled swordfish to a clean plate. Cut 4 half-inch slices from the frozen pesto compound butter log and immediately place one slice on top of each warm swordfish piece, allowing it to melt into a flavorful sauce. Sprinkle the fish lightly with sea salt, garnish with petite basil leaves, and serve alongside the slow-roasted heirloom tomatoes and peppers. Optionally, toss the vegetable mixture with warm pasta for a hearty accompaniment.

Notes

  • The pesto compound butter can be prepared in advance and stored frozen for several weeks.
  • Use high-quality, fresh swordfish for the best flavor and texture.
  • Roasting tomatoes and peppers slowly at a low temperature intensifies their sweetness and creates a rich texture without charring.
  • Adjust seasoning and cayenne pepper in the vegetable dressing according to your desired spice level.
  • Serve the roasted vegetables with pasta as a delicious variation.
  • Cooking times for swordfish may vary depending on thickness; always aim for an internal temperature of 130-140°F for perfect doneness.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://recipesvibe.com/butter-over-grilled-swordfish-with-slow-roasted-heirloom-tomatoes-and-peppers-recipe/