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Grilled Swordfish with Tomato Olive Salsa on a brown plate

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.

Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 1 hour 13 minutes
Makes: 6 servings
Calories: 331 kcal
Author: Dédé Wilson

Ingredients:

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

Fish:

  • 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

Preparation:

  1. 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.
  2.  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.
  3. 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.
  4. 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.

Notes:

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.

 

Nutrition Facts
Grilled Swordfish with Tomato Olive Salsa
Amount Per Serving
Calories 331 Calories from Fat 225
% Daily Value*
Fat 25g38%
Sodium 48mg2%
Carbohydrates 2g1%
Sugar 1g1%
Protein 23g46%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.