Grilled Swordfish with Roasted Tomato Panzanella Salad

Grilled Swordfish with Roasted Tomato Panzanella Salad

(1 review) 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‚Ñâ (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. 

1 Review

  • Amazing flavor and texture

    Posted by John F on 14th Nov 2018

    Great recipe for swordfish. This will impress your family!

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