I can't remember when swordfish tasted as good as it does this year. I prefer broiling to grilling because the hardwood charcoals tend to dominate the dish. Under a hot broiler, the fish cooks quickly and you can keep a closer eye on it. Tomatoes are still fleshy. Chop up a couple, add lots of black and green olives, fresh parsley or whatever herbs you have growing, and you have an elegant meal.
Broiled swordfish steaks with tomato-olive relish
1 1/2 pounds thickly cut (1-inch) swordfish, cut into 4 pieces
Olive oil (for sprinkling)
Salt and pepper, to taste
2 ripe tomatoes, cored and chopped
3/4 cup mixed pitted black and green olives, chopped
3 scallions, trimmed and chopped
3 tablespoons chopped fresh parsley
1. Turn on the broiler.
2. Sprinkle the fish with olive oil, salt, and pepper; set aside for 5 minutes.
3. In a bowl, combine the tomatoes, pepper, olives, scallions, and 2 tablespoons of the parsley. Taste for seasoning and add salt, if you like.
4. Sprinkle a cast-iron skillet or heavy broiler pan with oil. Add the fish. Broil about 5-inches from the element for 6 minutes (do not turn) or until the fish is just cooked through.
5. Arrange a piece of fish on each of 4 dinner plates and add relish. Sprinkle with the remaining 1 tablespoon parsley. Sheryl Julian
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.