Grilled Swordfish with Roasted Tomato Panzanella Salad

Grilled Swordfish with Roasted Tomato Panzanella Salad

(2 reviews) Write a Review



  • 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
  1. Preheat REC TEC to 350‚Ñâ.
  2. Marinate swordfish steaks in the olive oil, garlic, lemon juice, and Colden's Freakin' Greek Rub for 20-30 minutes. 
  3. 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.
  4. Add the tomatoes to the smoker for about 8-10 minutes to slightly roast them during the last few minutes off the bread toasting.
  5. Remove from the smoker, add a sear kit, and increase the grill temperature to 425‚Äö√ë√¢ (allow 10 minutes for the sear kit to preheat). 
  6. Sear the swordfish for 4-5 minutes per side until fully cooked.
  7. 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. 
  8. Garnish the grilled swordfish and panzanella salad with additional basil, parmesan cheese, and balsamic syrup as desired. 

2 Reviews

  • First fish on the Rec Tec. Best I've ever had!

    Posted by Bryan Blakeman on 29th Jun 2019

    I altered the recipe with cedar plank salmon instead of seared swordfish, but followed exactly otherwise. It was hands down the best fish I've ever had! Don't be afraid to try this recipe. It is absolutely amazing!

  • Amazing flavor and texture

    Posted by John F on 14th Nov 2018

    Great recipe for swordfish. This will impress your family!

BecomeAn Insider

Join the REC TEC community to get all the latest and greatest content!