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Grilled Swordfish with Tomatoes and Oregano

Claire Saffitz
  • minutes
  • Serves 4

INGREDIENTS

2

swordfish, steaks

2

Heirloom tomatoes, large ripe

1 tbsp

Oregano

2 tbsp

Capers

1/2 tsp

Honey

1

Kosher salt

5/8 cup

Olive oil, extra-virgin

1/4 cup

Red wine vinegar

2 tbsp

Pine nuts