Pan-Seared oven-baked Swordfish with an Easy Tapenade
Bake it or throw it on the grill. Either way works when making Baked Swordfish with Olive Relish. Be sure to buy swordfish from the US.
Ingredients
- ⅓ cup pitted and chopped green olives Castelvetrano, Cerignola, or Picholine
- ⅓ cup pitted and chopped kalamata or black oil cured olives such as Gaeka or Ligurian
- ¼ cup roasted red pepper chopped (you can do these yourself or you can use bottled, (I use bottled)
- 1 tablespoon fresh parsley minced (or to taste)
- 2 anchovies drained and minced (this really gives a good flavor to the relish, so try to use them and don’t go yuck)
- 2 teaspoons capers drained (I like to lightly chop these)
- 1 teaspoon red wine vinegar
- 1 large clove garlic minced
- 2 tablespoons olive oil divided
- 4 4- 6 ounce swordfish steaks
Instructions
- Combine the olives, peppers, parsley, anchovies, capers, vinegar, and garlic in a small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper, allow to sit for a while to let the flavors blend, 1 hour would be great. (Party Tip: Make this the day before and let it sit overnight covered in the refrigerator. Bring to room temperature before serving.)
- Preheat the oven to 400°F. Brush the swordfish on both sides with olive oil; season with salt and pepper. Heat an ovenproof skillet over medium-high heat until hot; add the fish and sear on both sides until brown; then pop the pan in the oven to finish the cooking process; cook until done, about 10 minutes more. If your cut of fish is less than ¾ inch thick you may not need to put it into the oven to finish.
- Put the fish on a warm plate, and top it with the tapenade.
Notes
It is best to allow the relish to sit, at room temperature, for an hour. If leaving for longer, refrigerate. Bring to room temperature before serving. You may not need all of the relish. Leftover relish is great on a sandwich.
You can also grill the swordfish.
Cook swordfish steaks until an instant-read thermometer registers 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140 to 145°F (60 to 63°C) for well-done
Substitute halibut, grouper, or another firm fish in place of the swordfish.
Nutrition
Serving: 1gSodium: 653mgFiber: 1gCholesterol: 68mgCalories: 338kcalPolyunsaturated Fat: 11gSaturated Fat: 3gFat: 20gProtein: 34gCarbohydrates: 3g
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