This
grilled swordfish bruschetta recipe is the type of thing I rarely think
to film. Recipes that are so simple I assume there won't be any great
technique or creative twist to feature. Of course, as soon as I serve
it, I realize there was plenty to share, and end up eating with a large
side of regret.
This
time, I decided to not let that happen, and filmed the plating of the
recipe, which gave me the opportunity to at least describe the recipe.
There are only a couple ingredients, and as you'll see and hear in the
video, the procedure could not be simpler.
There
are two keys to this recipe: One is to add enough oil and vinegar to
your tomatoes to make a good amount of "sauce," with which to douse the
grilled fish and bread. Secondly, be sure to grill the bread very well
over the coals. It should be golden brown with distinctive charred grill
marks. The bitter hit from these stripes of charred bread actually
makes the tomatoes even sweeter and more delicious.