Serves 2, 40 Minutes
2x 8oz fillets swordfish
2 tbsp Bonefish Sicilian rub
2 tbsp grapeseed oil
250g fresh mozzarella
2 large heirloom tomatoes
Fresh basil, thinly sliced
2 tbsp olive oil
1. Slice fresh mozzarella and tomatoes into 1cm thick rounds. Toss tomatoes in olive oil and season with salt and pepper, to taste. Set aside.
2. Using a paper towel, remove excess moisture from fish. Evenly coat fillets in rub, then with oil. Set aside 15 minutes.
3. Preheat grill to medium high (375F). Using a pastry brush, lightly oil grill (or grill-pan) with oil. Place fish fillets on grill and cook 3-4 minutes per side, or until cooked to desired doneness.
4. Alternate tomato and mozzarella slices with fish resting atop. Scatter basil and drizzle with balsamic vinegar to finish.