SWORDFISH

WITH PANZANELLA SALAD

Grilled Swordfish with Roasted Tomato Pa

INGREDIENTS:

 

Panzanella Salad:

  • 1 large loaf of crusty bread, cubed

  • 1lb. Campari tomatoes

  • 2 tbsp olive oil

  • 1 tbsp Colden's Freakin' Greek Rub

  • 2oz parmesan cheese, shaved 

  • 1oz balsamic vinegar syrup

INSTRUCTIONS:

  1. Preheat recteq® to 350°F.

  2. Marinate swordfish steaks in the olive oil, garlic, lemon juice, and Colden's Freakin' Greek Rub for 20-30 minutes. 

  3. 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.

  4. Add the tomatoes to the smoker for about 8-10 minutes to slightly roast them during the last few minutes of the bread toasting.

  5. 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). 

  6. Sear the swordfish for 4-5 minutes per side until fully cooked.

  7. 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. 

  8. Garnish the grilled swordfish and panzanella salad with additional basil, parmesan cheese, and balsamic syrup as desired. 

Sear Kit
Colden's Freakin' Greek Rub
RT-700 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED WHITE BLUE
RT-B380 BULLSEYE WOOD PELLET GRILL