Preparation Time: 10 Minutes
Cooking Time: 14 minutes
Serves: 4 People
- 2 Lbs. Swordfish, Tuna or Salmon steaks
- 25-30 Cherry or Grape Tomatoes
- 3 Tbsp. Olive Oil
- 3 Tbsp. Victoria Taylor’s Seafood Seasoning
Basting Mixture
- 3 Tbsp. Olive Oil
- 1 Tbsp. red wine vinegar
- 1 Tbsp. Victoria Taylor’s Seafood Seasoning
- 1 tsp. Salt
Prepare the grill for cooking with medium to high heat. Rinse the steaks in water and pat dry. Rub the steaks first with 3 Tbsp. olive oil then rub with 3 Tbsp. Barrier Reef Rub. Put the tomatoes on 2 or 3 grilling skewers. Prepare the basting mixture by combining 3 Tbsp. olive oil, 1 Tbsp. red wine vinegar, 1 Tbsp. Barrier Reef Rub and 1 tsp. salt. Place the fish steaks and the skewered tomatoes on the grill over medium to high heat. Baste the tomatoes and fish occasionally while grilling for 7 minutes per side.
Menu Suggestion: Serve the grilled steaks and tomatoes with cucumber slices and feta cheese
