Swordfish is a firm, meaty fish that holds up beautifully to grilling.
Pairing it with a Mediterranean olive tapenade adds bright, briny, and herbaceous flavors that complement the fish perfectly.
This recipe is simple to prepare and makes for an elegant yet approachable dinner option.
Why You’ll Love This Recipe
- Swordfish steaks are thick and sturdy, so they grill well without falling apart.
- Olive tapenade is a vibrant garnish adding flavor without overpowering the fish.
- Grilling imparts a smoky char that enhances the natural flavors of swordfish.
Grilled Swordfish with Mediterranean Olive Tapenade
This grilled swordfish recipe features firm, meaty swordfish steaks paired with a tangy, savory Mediterranean olive tapenade. Perfect for a healthy and flavorful seafood dinner.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 swordfish steaks (6 ounces each, about 1 inch thick)
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 lemon, zested and juiced
- 1 cup pitted mixed olives (Kalamata, green, or black), finely chopped
- 2 tablespoons capers, rinsed and chopped
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Swordfish Pat the swordfish steaks dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and pepper.
- Make the Olive Tapenade In a medium bowl, combine the chopped olives, capers, parsley, thyme, garlic, lemon zest, and 2 tablespoons of olive oil. Mix well and season with pepper to taste. Set aside.
- Preheat the Grill Heat an outdoor grill or grill pan over medium-high heat until hot and clean.
- Grill the Swordfish Place the swordfish on the grill and cook for about 4-5 minutes per side, until the internal temperature reaches 145°F (63°C) and the fish is opaque and flakes easily with a fork.
- Serve Transfer the grilled swordfish to plates, squeeze lemon juice over each steak, and spoon the olive tapenade on top. Serve immediately.
Helpful Tips
- For best results, use fresh swordfish steaks that are about 1 inch thick to prevent overcooking.
- If you do not have a grill, a grill pan or broiler can work well for cooking the steaks.
- Capers add a salty briny flavor to the tapenade; rinse them to reduce excess salt.
- Use a food thermometer to check that the swordfish reaches a safe 145°F internal temperature.
- This recipe contains fish and olives which are common allergens for some individuals.
Storage and Make-Ahead
Store leftover grilled swordfish and tapenade separately in airtight containers in the refrigerator for up to 2 days.
Reheat swordfish gently in a low oven or eat cold in salads or sandwiches.
Do not freeze the tapenade as it may alter the texture and flavor.
Frequently Asked Questions
Can I substitute another fish for swordfish in this recipe?
Yes, firm and meaty fish like mahi mahi or tuna can be used, but adjust grilling time accordingly.
How do I know when the swordfish is perfectly cooked?
Use a food thermometer to check that the internal temperature reaches 145°F (63°C), or ensure the flesh is opaque and flakes easily.
Can I prepare the tapenade ahead of time?
Yes, the olive tapenade can be made up to 2 days in advance and stored tightly covered in the refrigerator.
Leave a Reply