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

Smoky swordfish, caramelized watermelon, basil, balsamic, capers.

Category BBQ

Prep 20 minutes

Cook 15 minutes

Style Italian

Technique Grilling

Diet Friendly Gluten-Free

Daily recipe · August 19, 2026

A little about this dish

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.

A final fox tip

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.