Grilled Swordfish with Roasted Tomato Panzanella Salad

Ingredients:

  • 6, 4oz swordfish steaks
  • 2oz olive oil
  • 2 tbsp REC TEC Grills Colden's Freakin' Greek Rub
  • 2 tbsp garlic, minced
  • 1/2 lemon, juiced

Panzanella Salad:

  • 1 large loaf of crusty bread, cubed
  • 1lb. compari tomatoes
  • 2 tbsp olive oil
  • 1 tbsp REC TEC Grills Colden's Freakin' Greek Rub
  • 2oz parmesan cheese, shaved 
  • 1oz balsamic vinegar syrup

Instructions:

  • Preheat REC TEC to 350℉.
  • Marinate swordfish steaks in the olive oil, garlic, lemon juice, and Colden's Freakin' Greek Rub for 20-30 minutes. 
  • Season the cubed bread with the oil and Colden's Freakin Greek Rub, then cook for 20-25 minutes on a grill mat until the bread is slightly crispy.
  • Add the tomatoes to the smoker for about 8-10 minutes to slightly roast them during the last few minutes off the bread toasting.
  • Remove from the smoker, add a sear kit, and increase the grill temperature to 425℉ (allow 10 minutes for the sear kit to preheat). 
  • Sear the swordfish for 4-5 minutes per side until fully cooked.
  • To assemble the salad, combine the bread crumbs, roasted tomatoes, olive oil, Colden's Freakin' Greek Rub, basil, and parmesan cheese in a large bowl. 
  • Garnish the grilled swordfish and panzanella salad with additional basil, parmesan cheese, and balsamic syrup as desired.