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Swordfish Cartoccio


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  • Garnish:
  • Swordfish
  • 4 5 oz swordfish steaks
  • 3 medium yellow vine-ripe tomatoes
  • 2 Tbsp olive oil
  • 1 Tbsp fresh thyme
  • Salt and pepper
  • Tomato Basil “al Cartoccio” (in a packet)(or use a quality prepared tomato sauce
  • 1 lemon, washed thoroughly
  • 10 cherry tomatoes
  • ¼ cup peeled & thinly sliced red onion
  • ¼ cup olive oil
  • 2 cloves garlic, thinly sliced
  • 2 T white wine
  • ¼ cup chopped basil
  • 1 medium zucchini, cut in rounds
  • salt, pepper and chili flakes
  • 2 sheets aluminum foil
  • 1 T toasted pine nuts
  • Thinly sliced bread croutons
  • Basil, oil, sea salt, fresh basil



Step 1

Place steaks in a deep plate and grate the rind of the lemon over it. Drizzle with oil and season with thyme, salt and pepper. Make sure both sides are evenly marinated for a few minutes until grill is hot. Sauce: Remove the core from the yellow tomatoes and cut a cross in the skins. Quickly blanch in boiling water for about 10 seconds, and then shock under cold running water. Peel off the skin and discard. Cut the peeled tomatoes into 8 pieces each. Cut the cherry tomatoes into halves. Place the tomatoes (or sauce if using) in center of a sheet of foil. Sprinkle with onion, basil, garlic, zucchini and season with salt, pepper and chili flakes. Add the wine, place second sheet of foil over the ingredients and seal so no air can escape. Put the steaks on a hot grill and place the packet next to them. Cook fish for about 4 minutes each side to medium rare. The cartoccio will blow up like a balloon as its ingredients cook. Cut the pouch open with scissors, being careful not to burn yourself with the escaping steam. Place the sauce in the center of each plate and add a fish steak. Garnish with a thin crouton, pine nuts, fresh basil, basil oil and some sea salt.

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