Here’s a summery take on grilled swordfish, dressed with the fixings for that ever-popular, all-American sandwich, the BLT. No, it's not a slice of grilled swordfish in a sandwich, though that might not be a bad idea in some other context. This dish is dinner-party fare, fresh off the grill. Bacon, arugula and tomatoes in a lemony dressing, bolstered with bacon fat, top and sauce the fish. As an added bonus, I’ve brushed some of the bacon fat on the fish before grilling. The BLT mixture can be assembled a couple of hours in advance, so the grilling is the only last-minute task. The finished dish has a bright, beautiful presentation that suits the season.
- Serves: 6 persons
- ½pound thick-sliced bacon, about 9 strips
- 1cup halved grape tomatoes, about 30
- 3tablespoons lemon juice
- ¼cup extra-virgin olive oil
- Salt and ground black pepper
- 2 ½pounds swordfish steaks, in 6 portions
- 1cup packed, finely chopped arugula
Step 1Fry bacon to medium doneness, remove to drain on paper towels and reserve fat. Place tomatoes in a medium-size bowl. Add lemon juice and olive oil, and season with salt and pepper. Stir in 2 tablespoons of the bacon fat. Break up bacon into small pieces and mix in. Set aside until ready to grill swordfish.
Step 2Heat a grill or broiler. Brush swordfish on both sides with remaining bacon fat and season with salt and pepper. Grill or broil fish until just cooked through, about 4 minutes per side, more or less, depending on the thickness of the fish. Remove fish to a serving platter.
Step 3Fold arugula into tomato mixture, then spoon mixture, including its sauce, on top of the fish. Serve.