Prep Times: 12 minutes

Cooking Time: 10 minutes


  • Swordfish steak (8oz)


  • Extra virgin olive oil (3 teaspoons)
  • Black pepper, course (½ teaspoon)
  • Kosher salt (½ teaspoon)
  • Granulated garlic (½ teaspoon)

Additional ingredients:

  • Apricot, cut in half (2 each)
  • White peaches, cut in half (2 each)
  • Heirloom tomatoes, cut in half (2 each)
  • Lemon juice (1 tablespoon)
  • Cilantro, chopped (2 teaspoons)
  • Cilantro, fresh (¼ bunch)
  • Kosher salt (½ teaspoon)


In a small bowl combine apricot, white peaches, heirloom tomatoes, cilantro, lemon juice, and salt. Toss and place in the refrigerator. Rub all sides of the swordfish with black pepper, then with kosher salt, and then with granulated garlic. Put on a plate.

Pan Sear:

Preheat skilled to a medium heat, add in the olive oil. Add the swordfish and sear for 5 minutes then flip it with a metal spatula and grill for another 5 minutes. While it is cooking, cover it with a lid. Remove it to a plate. Top it with grilled fruit garnish, cilantro and enjoy.