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Epicurious
Bon Appétit

Grilled Swordfish with Tomatoes and Oregano

4.0

(6)

Two grilled swordfish steaks with thickly sliced tomatoes in a light vinaigrette
Photo by Alex Lau, Food Styling by Susie Theodorou, Amy Wilson

We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano. There’s only a kiss of honey in there, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.

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