Directions

Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. In a large bowl, combine swordfish, 2 tablespoons olive oil, lemon juice, sliced basil and 1/4 teaspoon pepper. Let stand, covered, at room temperature for 20 minutes. Spread swordfish and its marinade in a single layer on the prepared pan. Season with salt. Bake until cubes are just cooked through and opaque, about 5 minutes. Discard marinade and cover loosely with foil, set aside in a warm place. Meanwhile, combine cherry and grape tomatoes in a medium bowl. Season with vinegar, salt and pepper; toss to combine. Arrange the fresh tomato mixture and any accumulated liquid with the drained swordfish and on a large serving plate. Garnish with almonds, sun-dried tomatoes and whole basil leaves. Make the sizzling garlic dressing: Heat remaining 2 tablespoons olive oil in small sauce pan set over medium heat. Add the garlic slices and cook until the garlic begins to color and is very fragrant. Pour the oil over the tomatoes while still blazing hot. Where it comes in contact with the tomatoes and basil it will cook the mixture somewhat, making a nice varied texture. Serve immediately.

Directions

Heat oven to 375 degrees F. Bring a large pot of water to a boil. Trim crusts from bread and cut into 1/2" cubes. In a large cast iron or non-stick skillet, heat 4 tablespoons olive oil over medium-high heat. Add the marjoram sprig and rosemary sprig. Stir to coat with oil. Once the oil is fragrant with the herbs add the bread cubes and cook, turning as needed about 2 minutes. They should not get too brown. Remove the skillet from the heat, and using a slotted spoon transfer the bread cubes to a baking sheet. Discard herb sprigs. Spread the bread cubes out in a single layer and toast them in the oven about 8 minutes until browned. Remove them from the oven and let cool completely, then pulse them in a food processor until coarsely ground. Transfer the crumbs to a large mixing bowl. Drop the whole tomatoes into the boiling water. Once the skins begin to crack remove them with a slotted spoon to a tray to cool. Turn the heat off under the water and reserve it, covered. Wash and dry fish. Heat a dry cast iron or non-stick skillet over medium-high heat until hot but not smoking. Lay the fish in the skillet and cook turning once, until just cooked through, about 6 minutes. Transfer the fish to a plate and season it with salt and pepper. Let it rest at least 10 minutes. Meanwhile in the large skillet you browned the bread cubes in add 3 more tablespoons of oil and heat it over medium-high heat. Add parsley, garlic and red-pepper flakes; reduce heat to medium and cook, stirring constantly about 2 minutes. Add arugula and a big pinch of sea salt and a few grinds of pepper; cook for another 30 seconds. Remove from heat. Lightly brush a rimmed baking sheet with oil. Bring the retained pot of water to a low boil and add a generous amount of salt. Carefullu place the pasta shells in the water and cook until al dente, according to package directions. Drain the shells and choose the 24 best ones and line them on the oiled baking sheet without touching. Add the arugula and herb mixture to the large bowl with the breadcrumbs. Thinly slice the fish against the grain, then cut into 1/8" dice. Add the fish along with any accumulated juices to the bowl with the breadcrumbs and arugula mixture; stir to combine. Season with salt and pepper to taste. Peel, quarter and seed the tomatoes, then roughly chop them. Stir in 1 tablespoon of the remaining oil. Add the finely chopped marjoram leaves and the strips of basil. Stir to combine. Fill the 24 shells with the fish mixture. Spread the fresh herb tomato sauce onto a serving platter placing the filled shells on top. Garnish with extra herbs, a big drizzle of olive oil and serve at room temperature.

Directions

Whisk together mustard, lemon juice, capers, anchovies, garlic and 6 tablespoons of olive oil in a large bowl. Add the swordfish chunks, and the artichoke hearts to the bowl, tossing to coat them with the marinade. Let the swordfish and artichokes marinate at least 4 hours, but overnight is better. Divide the fish and artichokes evenly between 8 skewers. Alternate between artichoke and fish as you thread everything onto the skewers. Do not pack together on the sticks them to tightly. They should touch but not be crammed up next to their neighbors. Carefully brush some of the remaining olive oil onto each skewer. Season with salt and pepper. Then arrange the skewers on the grill. You want to use indirect heat, so arrange your coals appropriately. Cook the kabobs, rotating them some as you go. Continue to brush the surface with the remaining olive oil as you turn each skewer to help prevent sticking. Swordfish should be charred some on the outside and just barely cooked all the way through. About 7 minutes depending on the heat of your grill. Don’t forget the fish will continue to cook once it leaves the grill, so do not overcook. The artichokes should also have some nice charred marks. Bring them to the table hot. You can serve these with a variety of condiments such as: lemon slices, chopped herbs, good black pepper, cucumber and onion relish, garlic aioli, or just a drizzle of very good olive oil. Grilled bread and a variety of salads will round this party out!