• 1 cup cherry tomato halves
  • ¼ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoons thinly sliced basil
  • 1 pinch cayenne pepper
  • salt and freshly ground black pepper to taste
  • 6 slices French bread
  • 1 tablespoon olive oil
  • 2swordfish steaks
  • 1 teaspoon grapeseed oil
  • Directions

  • Step 1

    Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.


  • Step 2

    Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.

  • Step 3

    Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.

  • Step 4

    Brush swordfish steaks with grapeseed oil and season with salt and black pepper.

  • Step 5

    Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.

  • Step 6

    Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.

  • Source: Read Full Article