Swordfish with Blistered Tomato-Olive Relish
Cook Time
25-30 Mins.
Yield
2
RECIPE Ingredients
- Neutral oil, we used avocado oil
- 2 Swordfish Steaks, thawed and patted dry
- Kosher salt and freshly ground black pepper
- 1 tablespoon finely chopped shallot
- 2 cloves garlic, peeled, smashed, and finely chopped
- 2 cups grape tomatoes, cut in half, if large
- ½ cup pitted olives, like Picholine, Castelvetrano, or Kalamata
- Zest and juice of a lemon
- 2 tablespoons chopped fresh parsley
- Arbequina Extra Virgin Olive Oil, for finishing
Recipe notes
In this well-balanced recipe rich swordfish is quickly seared in olive oil, then complemented by a savory relish made with blistered cherry tomatoes and olives. Choose the best olives you can find, and feel free to mix several types. If you are not a fan of olives, consider using capers instead. The Mediterranean flavors combine for a delish fish dish.
RECIPE Preparation
- Heat about 2 tablespoons oil in a large skillet over medium-high heat. Season swordfish with salt and pepper on both sides. When the oil is shimmering, sear the swordfish until golden and just cooked through, about 2 minutes on each side. Remove to a serving plate and tent with foil.
- To the same pan, add another tablespoon of oil, then add shallot and sauté until softened, about 3-4 minutes.
- Stir in garlic and continue to cook about 1 minute more.
- Add tomatoes, turning to coat in the oil, season with salt and pepper. Sauté until tomatoes are soft and jammy, about 6-7 minutes.
- Add olives, a generous squeeze of lemon juice, and parsley. Taste for seasoning and add salt and pepper, if desired.
- Spoon relish over the swordfish steaks and drizzle with a little olive oil, serve immediately.
