swordfish

From above, two ivory swordfish steaks sit slightly offset on a wide white platter, striped with dark grill marks and surrounded by ruby watermelon wedges with charred edges. A glossy deep-purple balsamic agrodolce is spooned in painterly streaks, scattered with tiny capers, torn basil, shaved fennel fronds, and a snow of lemon zest. A final glint of olive oil makes the plate look lush, bright, and dramatic.

Grilled Swordfish with Charred Watermelon, Basil-Caper Agrodolce

BBQ - Italian - August 19, 2026