- 6 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- 4 (8-ounce)swordfish steaks, ¾ to 1 inch thick
- Olive oil
- 1 bunch escarole, washed, dried, and finely shredded
- 4 ripe tomatoes
- ½ cup extra virgin olive oil
- 2 tablespoons sherry wine vinegar
- 1 shallot, peeled and chopped
- 1 bunch basil, chopped (about ¾ cup)
- 2 tablespoons red wine vinegar
- 1 small garlic clove, crushed
- 1 bunch chives, minced (about ½ cup)
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground pepper, or to taste
- Make a small X on the bottom of each tomato with a sharp knife. Plunge them one at a time into a pot of boiling water for 30 seconds. Peel, seed, and chop.
- Combine all the ingredients for the Tomato-Basil Salad in a nonreactive bowl. Refrigerate until ready to use.
- Combine all the vinaigrette ingredients in a small bowl or measuring cup. Refrigerate until ready to use.
- Brush the swordfish with a little oil. Sprinkle with a little salt and pepper. Place the fish on the grill over hot coals. Rotate the fish to crosshatch after 1 minute. Grill for 3 to 4 minutes per side, turning once. Cover to keep warm.
- Toss the escarole with the vinaigrette, mixing well. Place the escarole on individual plates and top with the swordfish set at an angle. Spoon 2 tablespoons Tomato-Basil Salad across half of each fish. Serve the remaining salad on the side.