Swordfish with Tomato-Bacon Butter

A meal like this fills me with questions…

Like, a) why don’t I eat seafood every single day?? It’s so good!


b) why don’t I cover everything with tomato-bacon butter???

I feel lost. Sigh.

Swordfish with Tomato-Bacon Butter
Serves 2 / Inspired by Cooking Light

Here’s what I used:

  • 2 cups water
  • 1 tbsp kosher salt
  • 1-2 tsp sugar
  • 2 (6-oz) swordfish steaks
  • olive oil cooking spray
  • salt and freshly ground black pepper
  • 2 slices center-cut bacon, chopped
  • 1 garlic clove, thinly sliced
  • 1/4 tsp paprika
  • 1 cup quartered grape tomatoes
  • 1 tbsp butter
  • lemon juice

Here’s what I did:

  1. Combine the water, truvia, and tbsp of salt in a large ziploc bag. Add the fish and let soak for 20 minutes at room temp. Drain and pat the fish dry.
  2. Preheat a grill pan over medium-high heat until hot. Season both sides of the fish with salt and pepper and spray lightly with olive oil spray. Grill the fish for 5 minutes on the first side, and 2-3 minutes on the second. Leave the skin on while cooking to help keep it moist, but remove when serving.
  3. Heat a small skillet over medium heat and cook the bacon for about 5 minutes until almost crisp. Add the garlic and cook for 2 minutes, stirring frequently. Add paprika, and cook for 20 seconds, stirring constantly. Add tomatoes, and cook for a few minutes before stirring in the butter. Once the butter is melted, remove from heat. Top each serving of fish with about 2 tbsp of the tomato mixture.

2 thoughts on “Swordfish with Tomato-Bacon Butter

  1. Carrie says:

    That tomato bacon butter sounds amazing! I’ll definitely have to try this. It’s been a while since I’ve had swordfish – it sounds really great especially now that spring is on its way. Love seafood in the spring/summer!

  2. vanessa says:

    The original recipe called for Mahi Mahi, but I can never find that. I really think the topping would be good on pretty much everything — even (gasp) bread for bruschetta.

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