Birthday Bliss with Balsamic Swordfish – A Little Shop Celebration
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When your birthday dinner stars grilled swordfish and ingredients from The Little Shop of Olive Oils, you know it’s going to be unforgettable. Our good friend Stephanie created this Mediterranean-inspired masterpiece for Mike’s birthday, and every bite was packed with flavor, color, and heart.
From the perfectly grilled swordfish topped with balsamic and briny capers, to the fresh tomato mozzarella salad, creamy couscous, and bright broccolini—this meal was sunshine on a plate. Want to recreate the magic? Here’s the full recipe so you can bring a little Little Shop flair to your next gathering!
Grilled Balsamic Swordfish with Capers & Mediterranean Sides
Rated 5.0 stars by 1 users
Category
Main Courses
Cuisine
Mediterranean
Author:
Tracey
Servings
4
Prep Time
10 minutes
Cook Time
10-12 minutes
This dish is summer on a plate and the kind of meal that brings people together. Whether it’s a birthday, an anniversary, or just a Tuesday night, good food always deserves good company.
Ingredients
For the Swordfish
- 4 swordfish steaks (6 oz each)
-
2 Tbsp Garlic Infused Olive Oil
- 1 Tbsp fresh lemon juice
- Salt and pepper to taste
-
2 Tbsp Traditional Balsamic Vinegar
- 2 Tbsp capers, drained
For the Tomato Mozzarella Salad:
- 1 pint cherry tomatoes, halved
- 1 cup mozzarella pearls
- 1/2 cup mixed olives
-
2 Tbsp Basil Olive Oil
-
1 Tbsp Oregano White Balsamic
- Fresh chopped basil
- Salt and pepper to taste
For the Creamy Couscous:
- 1 cup pearl couscous (Israeli couscous)
- 2 cups chicken or vegetable broth
- 1/4 cup grated Parmesan cheese
-
1 Tbsp Garlic Olive Oil
- Salt to taste
For the Broccolini:
- 1 bunch broccolini
-
1 Tbsp Lemon Olive Oil
- Crushed red pepper flakes (optional)
- Salt to taste
Directions
- Marinate swordfish in garlic olive oil, lemon juice, salt, and pepper for 10–15 minutes.
- Preheat grill or grill pan to medium-high and grill swordfish 4–5 minutes per side, drizzling with balsamic during the last minute and topping with capers.
- Bring broth to a boil, add couscous, and simmer 10 minutes until tender; stir in Parmesan, garlic olive oil, and season to taste.
- Toss tomatoes, mozzarella, and olives with basil olive oil, oregano white balsamic, fresh basil, salt, and pepper.
- Blanch broccolini for 1–2 minutes, then sauté with lemon olive oil, red pepper flakes, and salt for 2–3 minutes.
- Plate swordfish with couscous, tomato salad, and broccolini, and drizzle with extra balsamic or olive oil if desired.