Grilled Swordfish with Green Olive Tapenade
Tender, buttery grilled swordfish topped with a bright and briny green olive tapenade.
Servings 4 people
Calories 328kcal
Ingredients
For the Green Olive Tapenade
- 1 cup pitted green olives such as castelvetrano
- 1 tablespoon capers drained
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped fresh parsley
- ¼ teaspoon minced garlic
- 1 anchovy fillet finely chopped
- freshly ground black pepper to taste
For the Swordfish
- 4 6-ounce swordfish steaks 1 ½-inches thick
- extra-virgin olive oil
- kosher salt and freshly ground black pepper to taste
- lemon wedges for serving, optional
Instructions
- To make the green olive tapenade, combine olives, capers, olive oil, fresh lemon juice and zest, parsley, garlic and anchovy fillet in the bowl of a food processor; pulse just until the olives are finely chopped. Season to taste with pepper. Transfer to bowl; cover and refrigerate until ready to serve.
- Preheat your grill to medium-high (400˚F).
- Pat swordfish steaks dry and place on a plate. Rub generously with olive oil and season with kosher salt and pepper.
- Brush grill grates with oil just before adding swordfish steaks in a single layer, leaving a little space between each. Grill steaks with the lid down 4-5 minutes, depending on thickness. Using tongs or a thin, metal spatula, gently flip each steak. Grill 4-5 minutes more (again with the lid down) until just opaque or until the fish reaches an internal temperature of 145˚F.
- Transfer swordfish to platter and spoon tapenade over. Serve with lemon wedges if desired.
Nutrition
Calories: 328kcal | Carbohydrates: 2g | Protein: 34g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 720mg | Potassium: 740mg | Fiber: 1g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg