Swordfish with an Orange Olive Relish

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"This recipe has been around for years - on hundreds of blogs, cookbooks, and websites! But, it is wonderful and so versatile too. My Mom used to make this; but, I think she used frozen halibut or some kind of white fish back in the days. Also, I think the basic green olives with pimentos were used. But, it was still delicious. This is a recipe I use for catering; as it is always well liked; and very easy to prepare. If anyone knows me - they know I love to grill. So, I prepare my swordfish on the grill; however, the swordfish can be pan sauteed or even baked. The fresh citrus with the salty tang of the olives is the perfect combination. Serve over couscous, rice, orzo, or sauteed spinach."

Original is 4 servings


  • Serving Size: 1 (100.6 g)
  • Calories 235.4
  • Total Fat - 17.7 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 5.1 mg
  • Sodium - 374.7 mg
  • Total Carbohydrate - 6 g
  • Dietary Fiber - 3.4 g
  • Sugars - 0.6 g
  • Protein - 13.5 g
  • Calcium - 61 mg
  • Iron - 1.5 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Olive Salad ... This is really best if you can make it a few hours before serving. Add all the ingredients to a small bowl and mix. I like a mix of green and black olives; but, really use what you like best. Sometimes, I go to the olive bar and get a mix. Cover and refrigerate until ready do use.

Step 2

Swordfish ... Remove the swordfish from the refrigerator and let it come to room temperature. Lightly brush with olive oil, salt, and pepper on both sides. Let the fish rest before cooking. The orange slices will be cooked along side the fish and will be served on top of the fish along with the olive salad.

Step 3

Grill, Saute, or Bake ... I love to grill, so obviously that is my first choice. The grill pan is my second choice, a cast iron or heavy skillet; and, then the oven. The grill of course, you will get great flavor, and a little char. So, each method works; you just have to use which works best for you.

Step 4

Baking 400 for approximately 8-12 minutes on the middle shelf. About the same time, maybe a minute or two less on the grill, grill pan or saute pan. Just keep an eye on it. You do want, swordfish cooked throughout. It should be firm to the touch; but, don't overcook it. As the fish cooks, sear the orange slices on the side.

Step 5

Serve and ENJOY! ... Plate the fish, topped with an orange slice; and, finish with the olive salad. This is fantastic served over couscous, rice, orzo; or, sauteed greens. Grilled eggplant or squash is also a fantastic side dish to serve with this!


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