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

Name: Grilled Swordfish with Charred Watermelon, Basil-Caper Agrodolce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: watermelon, 2 thick wedges (about 12 oz total) rind removed, cut into grill-friendly triangles; swordfish steaks, 2 pieces (6 oz each) patted dry; fennel bulb, 1 small very thinly shaved, fronds reserved; fresh basil, 1 packed cup leaves torn; capers, 2 tbsp drained; balsamic vinegar, 1/3 cup; honey, 1 tbsp; lemon, 1 whole zested and half juiced; Calabrian chili paste, 1 tsp; garlic clove, 1 small clove finely grated; pistachios, 3 tbsp toasted and roughly chopped; extra-virgin olive oil, 3 tbsp, plus more for brushing; kosher salt, 1 tsp, plus more to taste; black pepper, 1/2 tsp freshly ground

Category BBQ

Prep 20 minutes

Cook 15 minutes

Style Italian

Technique Grilling

Diet Friendly Gluten-Free

Daily Recipe: August 19, 2026

This BBQ recipe leans Italian without falling into the usual caprese lane: smoky grilled swordfish meets charred watermelon, basil, capers, and a glossy agrodolce made with balsamic and honey. Watermelon is peak-summer and especially good on the grill, where its edges caramelize while the center stays juicy and refreshing. The result is savory, sweet, briny, and elegant—perfect for a warm evening when you want something light-looking but deeply flavorful.

Ingredients (for 2)

Watermelon - 2 thick wedges (about 12 oz total) - rind removed, cut into grill-friendly triangles
Swordfish steaks - 2 pieces (6 oz each) - patted dry
Fennel bulb - 1 small - very thinly shaved, fronds reserved
Fresh basil - 1 packed cup - leaves torn
Capers - 2 tbsp - drained
Balsamic vinegar - 1/3 cup
Honey - 1 tbsp
Lemon - 1 whole - zested and half juiced
Calabrian chili paste - 1 tsp
Garlic clove - 1 small clove - finely grated
Pistachios - 3 tbsp - toasted and roughly chopped
Extra-virgin olive oil - 3 tbsp, plus more for brushing
Kosher salt - 1 tsp, plus more to taste
Black pepper - 1/2 tsp - freshly ground

Preparation

Step 1 - 🔥🧽🫒

Preheat a grill or grill pan to medium-high heat. Clean and oil the grates well so the swordfish and watermelon do not stick.
Step 2 - 🥣🍯🍇

Simmer the balsamic vinegar and honey in a small saucepan for 5 to 7 minutes until glossy and slightly thickened. Stir in the capers and set aside.
Step 3 - 🌿🍋🥗

Toss the shaved fennel with half the lemon juice, 1 tablespoon olive oil, and a pinch of kosher salt. Let it sit to soften slightly.
Step 4 - 🐟🧄🌶️

Season the swordfish on both sides with kosher salt, black pepper, lemon zest, grated garlic, and Calabrian chili paste. Drizzle with 1 tablespoon olive oil and rub to coat.
Step 5 - 🍉🔥✨

Brush the watermelon lightly with olive oil. Grill for 1 to 2 minutes per side until grill marks appear and the fruit is lightly caramelized.
Step 6 - 🐟🔥⏲️

Grill the swordfish for 3 to 4 minutes per side until nicely marked and just cooked through, moist in the center and flaking at the edges.
Step 7 - 🍽️🥄💫

Place the grilled swordfish and watermelon on a platter or plates. Spoon some of the balsamic-caper agrodolce over the top.
Step 8 - 🌿💚🥜

Top with the dressed fennel, torn basil, reserved fennel fronds, chopped pistachios, and a little more lemon zest. Drizzle with the remaining olive oil and finish with extra black pepper.
Step 9 - 🍴😋✨

Serve right away with any extra agrodolce on the side for spooning over each bite.

Additional

If swordfish is unavailable, this is excellent with tuna, halloumi, or thick slices of eggplant for a vegetarian twist. For extra visual drama, use a mix of red and yellow watermelon if you can find it. Kids can help tear the basil, zest the lemon, and scatter the pistachios over the finished platter.