SWORDFISH
WITH PANZANELLA SALAD
INGREDIENTS:
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6, 4oz swordfish steaks
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2oz olive oil
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2 tbsp Colden's Freakin' Greek Rub
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2 tbsp garlic, minced
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1/2 lemon, juiced
Panzanella Salad:
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1 large loaf of crusty bread, cubed
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1lb. Campari tomatoes
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2 tbsp olive oil
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1 tbsp Colden's Freakin' Greek Rub
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2oz parmesan cheese, shaved
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1oz balsamic vinegar syrup
INSTRUCTIONS:
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Preheat recteq® to 350°F.
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Marinate swordfish steaks in the olive oil, garlic, lemon juice, and Colden's Freakin' Greek Rub for 20-30 minutes.
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Season the cubed bread with the oil and Colden's Freakin' Greek Rub, then cook for 20-25 minutes on a grill mat until the bread is slightly crispy.
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Add the tomatoes to the smoker for about 8-10 minutes to slightly roast them during the last few minutes of the bread toasting.
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Remove from the smoker, add a sear kit, and increase the grill temperature to 425°F (allow 10 minutes for the sear kit to preheat).
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Sear the swordfish for 4-5 minutes per side until fully cooked.
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To assemble the salad, combine the bread crumbs, roasted tomatoes, olive oil, Colden's Freakin' Greek Rub, basil, and parmesan cheese in a large bowl.
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Garnish the grilled swordfish and panzanella salad with additional basil, parmesan cheese, and balsamic syrup as desired.
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