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Grilled Swordfish with Sautéed Grapes and Sweet Onions


This quick grilled swordfish dish takes hardly more effort than a turning on the grill. The sweet and sour combination of onions and grapes completes the recipe with lots of healthy flavor.

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  • 1/4 cup kosher salt (optional)
  • 2 cup water (optional)
  • 4 cup ice (optional)
  • 4 (6 oz) swordfish steaks
  • 1/4 cup extra-virgin olive oil (separated)
  • 2 sweet onions (such as Walla Walla or Vidalia) thinly sliced
  • 2 clove garlic (peeled and smashed)
  • 2 sprigs fresh rosemary (plus more as garnish)
  • 2 tablespoon red wine vinegar
  • 2 teaspoon honey
  • sea salt and freshly cracked black pepper (as needed for seasoning)
  • 2 cup seedless red grapes


Servings 4
Preparation time 20mins
Cooking time 20mins


Step 1

Brine the fish: Combine kosher salt and 2 cups water in a large mixing bowl and stir to dissolve the salt; add ice. Place the swordfish fillets in the brine and leave for 1 hour. Remove the fish from the brine, dip briefly in salt-free ice water and dry it thoroughly with paper towels. Lay the fish out flat on parchment-lined baking sheets; cover and refrigerate for about 4 hours (ideally). This step is optional.

Prepare the grapes and onions: Heat 3 tablespoon olive oil in a large sauté pan set over medium-high heat. Add the onion slices, garlic, rosemary, vinegar and honey; cook until the onions soften, about 4 minutes. Lower the heat to low and season the onions with salt and pepper. Cover the pan and cook until tender, stirring occasionally, about 10 minutes. Add the grapes, cover the skillet again and cook until they begin to split, about 5 minutes.

Grill the fish: Meanwhile, cut out the bloodlines on the fish if necessary. Brush the swordfish with the remaining olive oil and season with more salt and pepper. Grill or broil the fish until just cooked through, 3 to 4 minutes per side.

Plate the dish: Discard the rosemary sprigs and smashed garlic from the sautéed grape mixture, then spoon some onto each of warmed warmed plates. Top with swordfish, garnish with a bit of fresh rosemary and a drizzle of the accumulated pan juice and serve immediately.

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