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Swordfish with an Orange Olive Relish

Here's how you make Swordfish with an Orange Olive Relish
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  • Servings: 4
  • Prep: 10-15m
  • Cook: 10-15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 swordfish fillets (6 oz each)
  • Salt
  • Pepper
  • 1 1/2 to 2 tablespoons olive oil
  • 1 orange (cut a small piece off to zest and juice for the salad; the rest I cut 4 slices for the fish)
  • OLIVE SALAD
  • 1/3 cup green olives (with pimentos - I prefer), rough chopped (you can also use all green or all black/kalamata rather than mixing them)
  • 1/3 cup kalamata olives, rough chopped (you can also use all kalamata or all green/black rather than mixing them)
  • 1/4 cup roasted red peppers, diced
  • 1 garlic clove, minced
  • 1 small shallot, minced
  • 2 anchovy fillets, minced
  • 2 teaspoons capers, drained and chopped
  • 1 teaspoon fresh orange juice
  • 1/2 teaspoon orange zest
  • 1 teaspoon red wine vinegar
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon olive oil
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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