Best Grilled Cuttlefish Bruschetta Recipes

CHEF JOHN'S GRILLED SWORDFISH BRUSCHETTA

Chef John's Grilled Swordfish Bruschetta image

There are two keys to this recipe. First, add enough oil and vinegar to your tomatoes to make a good amount of 'sauce' with which to douse the grilled fish and bread. Second, grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.

Provided by Chef John

Categories Appetizers and Snacks Bruschetta Recipes

Time 55m

Yield 2

Number Of Ingredients 10

Ingredients

1 cup cherry tomato halves
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
2 tablespoons thinly sliced basil
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
6 slices French bread
1 tablespoon olive oil
2 swordfish steaks
1 teaspoon grapeseed oil

Steps:

Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.

Nutrition Facts : Calories 748.8 calories, Carbohydrate 50.5 g, Cholesterol 53 mg, Fat 44.2 g, Fiber 2.7 g, Protein 36.6 g, SaturatedFat 7 g, Sodium 701.6 mg, Sugar 6.4 g

GRILLED BRUSCHETTA

Grilled Bruschetta image

This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. -Brittany Allyn, Mesa, Arizona

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1/2 cup balsamic vinegar
1-1/2 cups chopped and seeded plum tomatoes
2 tablespoons finely chopped shallot
1 tablespoon minced fresh basil
2 teaspoons plus 3 tablespoons olive oil, divided
1 garlic clove, minced
16 slices French bread baguette (1/2 inch thick)
Sea salt and grated Parmesan cheese

Steps:

In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

GRILLED CUTTLEFISH BRUSCHETTA

Grilled Cuttlefish Bruschetta image

This quick easy peasy bruschetta is just plain delicious. Dont's be afraid of the cuttlefish; it may look a little scary, but it's quite tasty. Cooking with Love & Passion, sw :)

Provided by Sherri Williams @logansw

Categories Other Salads

Number Of Ingredients 8

Ingredients

2 tablespoon(s) feiny's citrus rub
1/4 cup(s) extra virgin olive oil, divided
- zest of 1 lime
1 1/2 teaspoon(s) smoked sea salt, divided
1 pound(s) baby cuttlefish, cleaned
2 - roma tomatoes, chopped
2 teaspoon(s) capers
3 - basil leaves, chopped

Steps:

Combine rub, olive oil, lime zest & salt in a small mixing bowl. Marinate cuttlefish with 1/2 of the marinate for 10 minutes. Reserve the other 1/2 of marinate for bread slices and for the drizzle on top.
Heat your grill or grill pan to medium-high heat. Brush bread slices with marinate. Grill cuttlefish for 2 1/2 mintes on both sides. Grill bread slices for 1 minute or so until golden brown. Top grilled bread slices with cuttlefish, tomatoes, capers & basil. Drizzle remaining marinate over veggies.