Swordfish is not what you would call a "wimpy" fish. First off, it has a sword. Second, it's not gonna flake on you (get it?) if you throw it on the grill. Lastly, it has a deep and meaty flavor that can stand up to our tangy olive relish. 

What you need

½ cup Tessemae’s Balsamic
4 swordfish steaks (6 ounces each)
coarse salt and freshly ground pepper
1 pint cherry or grape tomatoes, halved if large
½ cup pitted kalamata olives, halved
½ cup sweet picant peppers (Peppadews), quartered
2 scallions, thinly sliced
5 ounces fresh baby arugula, spinach, or other tender greens

What to do

Heat grill to medium high. In a baking dish, pour ¼ cup of the Balsamic over the swordfish, then season with salt and pepper. Let marinate at least 15 minutes at room temperature or up to one day refrigerated. 

Make a “tray” with a double layer of aluminum foil, large enough to hold all of the tomatoes in a single layer. Crimp up the edges so the juices can’t escape. Add the tomatoes and 2 tablespoons of Balsamic, then season with salt and pepper. 

Place the foil packet and the swordfish on the grill. Cook the fish until it is browned and releases from the grill, about 3 minutes. Flip over and grill until just cooked through, about 2 minutes more, depending on thickness. The tomatoes should be just softened and juicy at about the same time the fish is done. 

Toss the tomatoes in a bowl with the olives, peppers, scallions, and 2 more tablespoons Balsamic. Serve the fish over the greens, topped with the Chutney.

Serves 4