10 minutes
Cook Time
10 minutes
Cooking Level


  • Charred tomato basil butter
  • 1 dry pint Pure Flavor® Juno® Bites Red Grape Tomatoes
  • ½ cup unsalted butter, softened
  • 2 tbsp basil, thinly sliced
  • 1 tsp high heat oil, such as avocado oil
  • ½ tsp smoked sea salt
  • Swordfish
  • 1 – 1 ½ lbs swordfish
  • 1 tbsp high heat oil, such as avocado oil
  • Salt and pepper to taste


Step 1

Heat the grill to medium heat. Toss tomatoes with oil. When the grill is hot, place tomatoes in a grill basket or grill-safe pan and place on grill. Cook until softened and blackened in spots, about 5 minutes. Remove from grill but leave the grill on for the fish. Allow tomatoes to cool completely.

Step 2

Brush swordfish with oil and season generously with salt and pepper. Grill for about 3 minutes on each side, or until desired doneness of the fish is reached.

Step 3

In a medium bowl, combine the cooled tomatoes, butter, basil and smoked sea salt, lighting smashing the tomatoes to make them burst.

Step 4

Transfer swordfish to plates and top warm fish with a the tomato basil butter just before serving.

Recipe by Denisse at Le Petit Chef

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