Grilled Swordfish With Tomatoes
Ingredients
- 2 Tbsp. vegetable oil, plus more for grill
- 2 1"-thick swordfish steaks (about 12 oz. each)
- Kosher salt
- 3 Tbsp. extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- ½ tsp. saffron threads
- 12 oz. cherry tomatoes, halved, quartered if large
- 1 small bunch chives, cut into ½" pieces (about ¼ cup)
- ½ cup coarsely chopped parsley
- ½ cup Castelvetrano olives, smashed, pits removed
- 1 Tbsp. sherry vinegar or red wine vinegar
- Freshly ground black pepper
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