Pickled Mackerel
Florence Fabricant, Kyle Connaughton
54 ratings with an average rating of 4 out of 5 stars
54
About 15 hours
Swordfish BLT
Updated May 23, 2024
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- ½pound thick-sliced bacon, about 9 strips
- 1cup halved grape tomatoes, about 30
- 3tablespoons lemon juice
- ¼cup extra-virgin olive oil
- Salt and ground black pepper
- 2½pounds swordfish steaks, in 6 portions
- 1cup packed, finely chopped arugula
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
509 calories; 36 grams fat; 9 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 43 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Fry bacon to medium doneness, remove to drain on paper towels and reserve fat. Place tomatoes in a medium-size bowl. Add lemon juice and olive oil, and season with salt and pepper. Stir in 2 tablespoons of the bacon fat. Break up bacon into small pieces and mix in. Set aside until ready to grill swordfish.
- Step 2
Heat a grill or broiler. Brush swordfish on both sides with remaining bacon fat and season with salt and pepper. Grill or broil fish until just cooked through, about 4 minutes per side, more or less, depending on the thickness of the fish. Remove fish to a serving platter.
- Step 3
Fold arugula into tomato mixture, then spoon mixture, including its sauce, on top of the fish. Serve.
Private Notes
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Cooking Notes
Hilarie
This was delicious! I recommend not adding the bacon to the tomatoes until the last minute, to retain crunchiness, and I used baby arugula, and kept it whole, so it was more like a salad .
Martha
This is also great with boneless skinless chicken thighs
Bicka
I have made this a number times, each time I tried some new variation. Last night instead of treating the tomatoes and arugula as a type of relish, I made an entire arugula salad, with a simple lemon olive oil dressing. I also threw in some oil cured black olives. Fabulous salad that disappeared along side the very fresh swordfish. As others have noted, if your steak is thick a bit longer under the broiler is necessary. Mine took about 8 minutes per side with a bit of char on the skin.
Katie P
This was easy and delicious! I would double the tomatoes and arugula.
Tammy
A real keeper!
Mary
Delicious, added avocado to the tomato salad and made both swordfish and salmon. Topping seems to work on any fish, love it!
S Flynn
I prefer a cleaner taste so I don’t add the bacon fat to the dressing. Also, make a saffron aioli and spread in the toast before assembling the sandwich.
Laurie Klein
This was a wonderful recipe. My swordfish was very thick so took quite awhile longer under the broiler to temp at 145°. Only used a couple of tablespoons of olive oil. Spread the arugula salad first over the plate and then topped with the swordfish. It was such an easy thing to make on a weeknight and was enjoyed by all.
Heather
This was a perfect summer dinner. Loved by all and will make again soon.
katie
Just made this. Very tasty. I added pepperoncini peppers to the topping because I always add it to my BLT sandwiches. And, assuming you like the peppers, I strongly recommend. Really good relish—I definitely plan to put it on more stuff. Only tricky part was knowing when the fish was fully cooked—it was my first time with swordfish.
Kwp
Great recipe! For indoor cooking simplicity, I cut the fish in chucks and sauteed. The next day it was terrific on pasta with a few more sauteed vegetables.
Karen L Davis
Yum! For 2 (a bit left over) used 1 lb swordfish, 4 slices bacon, 30 grape tomatoes, 3T each olive oil and lemon juice and a couple handfuls of arugula, not chopped. Live in an apt., so microwaved bacon (because ... the smell), used almost all drippings in tomato mixture. No access to a grill, so broiled the swordfish, after coating it with a little bacon grease but mostly canola oil (feared the former might flame in my broiler). Following another's suggestion, added bacon bits last for crunch.
Bodhi
We're not eating large sea fish anymore. I did this recipe with mackerel, and it was delicious.
TN
We made it into a sandwich with sourdough bread. It was amazing.
Bicka
I have made this a number times, each time I tried some new variation. Last night instead of treating the tomatoes and arugula as a type of relish, I made an entire arugula salad, with a simple lemon olive oil dressing. I also threw in some oil cured black olives. Fabulous salad that disappeared along side the very fresh swordfish. As others have noted, if your steak is thick a bit longer under the broiler is necessary. Mine took about 8 minutes per side with a bit of char on the skin.
jitteryay
Fantastic dish! I’ve made this 3x and found that the best version uses a 1/4 inch sliced pancetta instead of the bacon, fried crisp (not medium) then chop and add the crisp pancetta right before serving.
Leemore
My swordfish was pretty thick and seven minutes on each side under the broiler still had it medium rare when I prefer medium for my fish. Any recommendations?
Caroline
Kept the Arugula whole and added an avocado. Will add some crunchy croutons next time too for added texture.
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