Grilled Swordfish with Olive Relish Recipe
Open secret. Free gift. Tight slacks. All oxymorons. If you’d add “meaty fish” to the list, think again. Mild and firm swordfish is both hearty and filling. Why else would it be sold as “steaks”? Move aside, beef. Straight off the grill, topped with an aromatic, bold relish of olives and capers – this swordfish is terribly good.
Bite Me Bit
“There isn’t any symbolism. The sea is the sea. The old man is an old man. The boy is a boy and the fish is a fish.”
4 (6-8oz) swordfish steaks
1/4 cup olive oil
1 lemon, juiced
1 tbsp capers, drained and chopped
1 tbsp chopped fresh flat-leaf parsley
1 large garlic clove, minced
1 tsp lemon zest
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup green olives, pitted and chopped
1/4 cup black olives, pitted and chopped
1/4 cup olive oil
1 tbsp red wine vinegar
1 tbsp chopped fresh basil
1 tsp capers, drained and chopped
1/8 tsp freshly ground black pepper
1) For the swordfish, place the steaks in a large resealable plastic bag. In a medium bowl, whisk together olive oil, lemon juice, capers, parsley, garlic, lemon zest, oregano, salt and pepper. Pour over fish and place in refrigerator to marinate for at least 1 hour and up to 12 hours. Turn the bag occasionally so marinade covers the fish.
2) For the relish, in a small bowl, combine green olives, black olives, olive oil, red wine vinegar, basil, capers and pepper. Cover and refrigerate until ready to use. Allow to come to room temperature before serving on cooked fish.
3) Bring swordfish to room temperature. Preheat grill to medium-high and lightly oil grill grates. Remove fish from marinade and dry with paper towel. Place on grill and cook 3-4 minutes per side or until cooked through and flakes easily. Top cooked swordfish with heaping spoonful of olive relish.