Grilled Swordfish with Heirloom Tomatoes

The debate over farm-raised fish vs. wild-caught, along with the ridiculously high prices of seafood these days (because of the debate over farm-raised vs. wild-caught), prevents our family from eating seafood as often as we'd like. But when we do, we do it up big.

When I say "big," I don't mean with fancy sauces or cooking methods. We do it up big by selecting the freshest fish, preferably local, always wild-caught, honoring the integrity of the food with simple preparation -- a drizzle of olive oil, a sprinkle of kosher salt and freshly cracked black pepper, fresh herbs and a hot grill pan.

Grilled Swordfish with Heirloom Tomatoes

Yields: 4 servings
Prep time: 10 minutes
Cook time: 8 minutes
Allergy info: soy-free, gluten-free, dairy-free

Ingredients:
4 (4-oz) swordfish steaks
1/4 cup olive oil, plus more for drizzling
1 garlic clove, minced
2 cups halved organic cherry or grape heirloom tomatoes(if you can't find heirloom, any variety of organic cherry or grape tomato can be used)
1/4 cup fresh whole Greek oregano leaves
kosher salt and freshly cracked black pepper

Directions:
Preheat grill pan to medium-high heat; brush olive oil on grates. Using paper towels pat each swordfish steak dry; drizzle each side with olive oil, set aside. In a large bowl combine 1/4 cup of the olive oil, garlic and tomatoes; toss to coat.

Season each side of swordfish with salt and pepper. Place swordfish steaks on grill pan; cook 4 minutes each side, turning 1/4 turn half way through cooking to create cross hatch grill marks.

Meanwhile, place tomato mixture on another section of the grill pan; season with salt and pepper. Cook 3 to 4 minutes, or until lightly charred. Transfer cooked tomatoes to a clean bowl. Fold in oregano leaves and season with salt and pepper to taste; set aside. Spoon tomato mixture over swordfish steaks and drizzle with olive oil; serve warm.

Recipe note:
If using a charcoal grill instead of a grill pan, prepare grill the same way but place a double sheet of aluminum foil over one portion of the grill to prevent tomatoes from falling through the grates. Or, cook tomatoes over the coals in a cast iron pan.