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Grilled Swordfish with Roasted Tomatoes and Lemon over Polenta

Grilled Swordfish with Roasted Tomatoes and Lemon over Polenta


Grilled Swordfish with Roasted Tomatoes and Lemon over Polenta

Here in the Pacific Northwest it's not quite tomato season but we're so close! This recipe is a great way to get your tomato fix even if your garden isn't quite ready to give you the good ones. Pan-roasting with olive oil and garlic will bring out the sweetness of otherwise lack-luster grocery store tomatoes. This recipe works with any fish, meat or veggies so feel free to use this as a starting point and mix it up.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 2 medium swordfish steaks
  • 1 cup medium grind cornmeal
  • 2 tbsp olive oil divided
  • salt and pepper
  • 1 pint cherry Tomatoes
  • 1 garlic clove minced
  • 1 small shallot minced
  • 1/4 Cup white wine
  • 2 Tbsp tarragon minced
  • 1/2 lemon 1/8 inch slices
  • 1/4 Cup pinenuts toasted


  1. Bring 3 cups of water to a boil. Season generously with salt. Slowly whisk in 1 cup of corn meal. Turn the heat to low and cover the pot, stirring occasionally for 30 minutes, or until the liquid is gone.

  2. Heat the grill to med-high.

  3. Pat the swordfish steaks dry. Drizzle swordfish with a little olive oil and season with salt and pepper. 

  4. Grill swordfish over direct fire, 5-6 minutes per side. Fish should feel firm to the touch. 

  5. While the swordfish and polenta are cooking heat 1 tbsp of olive oil in a pan and cook the shallots until translucent, about 7 minutes. 

  6. Add cherry tomatoes and garlic and cook over medium heat until the tomatoes start to blister. Season with salt and pepper and deglaze with white wine. 

  7. Cook until wine is reduced by about half. Add in 1/2 the tarragon.

  8. A few minutes before you take the fish off the grill, add the lemon slices. Grill each side for about 1 minute.

  9. To bring the dish together, plop the polenta on a large plate. Place the swordfish on top with lemon slices on each piece of fish. Then top the whole thing with tomatoes, pinenuts and reserved tarragon.


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