Grilled Swordfish with Smoked Cherry Tomatoes & Zucchini

Name: Grilled Swordfish with Smoked Cherry Tomatoes & Zucchini
Yield: Serves 4
Cuisine: British
Ingredients: Fresh fennel fronds and fresh red shiso leaves (or other similar garden herbs), for serving; Fresh fennel fronds and fresh red shiso leaves (or other similar garden herbs), for serving; 80 ml (⅓ cup) lemon extra virgin olive oil; Fresh fennel fronds and fresh red shiso leaves (or other similar garden herbs), for serving; Pinch of black volcanic salt flakes, for seasoning; Sea salt flakes and freshly cracked black pepper, for seasoning; Sea salt flakes and freshly cracked black pepper, for seasoning; 1 tbsp olive oil; 4 x 2 cm-thick (about 200 g each) swordfish fillets; 16 cherry tomatoes; 2 tsp sriracha; 125 ml (½ cup) bois boudran; 1 lemon, cut into 4 wedges; 2 zucchinis

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

2 zucchinis
4 x 2 cm-thick (about 200 g each) swordfish fillets

Australian
Europe
Oceania
Australia
United Kingdom
Sydney
Fish course
Lunch
Pescatarian
Mediterranean

Method

Use a mandoline to slice zucchinis lengthways into 1mm-thick ribbons.
Preheat a chargrill pan over high heat. Coat the swordfish with the oil. Season both sides with salt and pepper. Place the fish on the chargrill and cook, without turning (you wan