Grilled Swordfish with Tomatoes and Oregano

Ingredients for Grilled Swordfish with Tomatoes and Oregano

• 120ml plus 2 tablespoons extra-virgin olive oil, plus more for grill

• 2 tablespoons pine nuts

• 2 (350g) swordfish steaks, about 1" thick

• Koshersalt, nymalen peppar

• 60ml red wine vinegar

• 2 tablespoons drained capers, finely chopped

• 1 tablespoon finely chopped oregano, plus 2 sprigs for serving

• 1/2 teaspoons honey

• 2 large ripe heirloom tomatoes, halved, thickly sliced

Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.

Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.

Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 120ml oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.

Rub swordfish all over with remaining 2 tablespoons oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.

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