Provençal Grilled Swordfish with Olive Tapenade
Meaty swordfish steaks topped with a salty, savory blend of black olives, capers, and olive oil.
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Ingredients
- 4 pieces swordfish steaks, 1-inch thick
- 1/2 cup extra-virgin olive oil
- 1 cup pitted kalamata olives
- 2 tablespoons capers, drained
- 2 tablespoons fresh lemon juice
- 2 cloves garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried herbes de Provence
- 1/2 teaspoon anchovy paste(optional)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- 1
Prepare the tapenade by pulsing olives, capers, garlic, parsley, and 2 tablespoons of olive oil in a food processor until coarsely chopped.
- 2
Stir in the anchovy paste and 1 tablespoon of lemon juice into the tapenade mixture, then set aside at room temperature.
- 3
Pat the swordfish steaks dry with paper towels and brush both sides with the remaining olive oil.
- 4
Season the fish steaks evenly with herbes de Provence, salt, and black pepper.
- 5
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
- 6
Grill the swordfish for 4 to 5 minutes per side, or until the flesh is opaque throughout and firm to the touch.
- 7
Remove the fish from the grill and immediately drizzle with the remaining lemon juice.
- 8
Top each steak with a generous spoonful of the olive tapenade and serve immediately.
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