Easy & Elegant Grilled Swordfish with Tomato Olive Salsa
This recipe for Grilled Swordfish with Tomato Olive Salsa can be made outside on the grill (propane or hardwood) or indoors with a grill pan.
It is quick to make and looks – and tastes – fancy enough for guests – even non FODMAPers!
The Salsa is Versatile
The Tomato Olive Salsa is easy to put together and we like it with other proteins as well. Try it with grilled chicken as an option. It is ready to serve right away, but it does improve after sitting for about an hour, if you have the time.
Certainly serve it the same day it is made or you will lose its freshness.
Swordish Is Meaty
Many folks who do not like fish, like swordfish, as it is meaty and hearty. And if bought impeccably fresh, it will not be fishy.
This recipe for Grilled Swordfish with Tomato Olive Salsa is actually a great way to become familiar with this fantastic fish.
Grilled Swordfish with Tomato Olive Salsa
This Grilled Swordfish with Tomato Olive Salsa can be made on an outdoor grill or inside on a grill pan.
Tomato Olive Salsa:
- 12 ounces (340 g) plum tomatoes, cored, seeded and diced
- 6 tablespoons (80 ml) Garlic-Infused Oil, made with olive oil or purchased equivalent
- 1/4 cup (40 g) pitted Kalamata olives, chopped
- 1/4 cup (40 g) pitted green olives, such as Castelvetrano, chopped
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons drained, brined small capers
- 1 tablespoon balsamic vinegar or red wine vinegar
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons Garlic-Infused Oil made with olive oil or purchased equivalent
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon dried basil, or 1 teaspoon fresh, since you have it around
- 1/8 teaspoon kosher salt
- Freshly ground black pepper
- 6 4 to 5 ounce (115 g to 140 g) swordfish steaks, 3/4 inch to 1 inch (2 cm to 2.5 cm) thick
- Vegetable Oil
For the Salsa: Simply combine the chopped tomatoes, oil, both kinds of olives, basil, parsley, capers, and vinegar in a nonreactive bowl. Season to taste with salt and pepper. Make this at least an hour before cooking the fish.
For the Fish: Whisk the oil, lemon juice, basil and salt together in a large, broad bottomed non-reactive bowl and season generously with black pepper. Add the fish, turning the pieces over the coat and allow to marinate for about 10 minutes, while grill preheats.
Meanwhile, prepare a hot fire over hardwood charcoal, or set gas grill to high; alternatively heat a grill pan over high heat on the stove (we like cast iron). Make sure grates or ridges are clean and brush them lightly with vegetable oil. Lift swordfish out of marinade allowing excess to drip away; discard marinade.
Grill swordfish for about 3 to 4 minutes per side. The fish should take on a little color in addition to grill marks and you can check the insides with the tip of a sharp knife; the flesh should be opaque and your knife should meet little resistance. Serve immediately with salsa spooned over the top. Rice makes a great accompaniment.
If You Can Tolerate
- Fructans: If you passed the fructan garlic challenge, you can use 1/2 finely chopped garlic clove, finely chopped, and extra virgin olive oil instead of the garlic-infused oil in the recipe.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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