Grilled White Fish with Tangy Seafood Rub
by Peter Kuruvita
Paired with a squeeze of fresh lemon or a drizzle of olive oil, our Tangy Seafood Rub creates the perfect balance of bright, savory, and subtle spice. Light yet packed with flavor, it’s ideal for a healthy weeknight meal or a casual outdoor gathering.
Ingredients
- 2 large swordfish steaks, about ½-3/4inch thick
- 2 tablespoons olive oil
- kosher salt
- 2 tablespoons of Tangy Seafood Rub from The One & Only Spice Stack
- tomatoes, halved
- lemon or lime to garnish
For the Rocket Salad
- 2 cups baby rocket
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 cloves garlic, minced
- kosher salt to taste
Method
1. Preheat the grill to medium. Rub each swordfish steak on both sides with 1 tablespoon of olive oil, Tangy Seafood Rub and then sprinkle with kosher salt.
2. Add the swordfish steaks to the grill. They will need to cook about 2-3 minutes on each side.
3. During that time, let the tomatoes cook until they begin to split their skin and get juicy.
4. Remove the steak from the grill and let it rest on a side plate.
5. Toss the rocket salad ingredients together and transfer to a platter. Spoon the tomatoes to the side of the salad and top the dish with the grilled swordfish. Drizzle with a dash of citrus to taste!