Grilled Swordfish Steaks with Olive Relish
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
466 kcal
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Course
Main Course, Condiments
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Cuisine
American
Grilled Swordfish Steaks with Olive Relish
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A simple grilled swordfish and veggie dish that tastes like summer.
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Ingredients
FOR THE FISH AND VEGGIES:
- 1½ pounds swordfish steaks about 1 1/4" thick
- 2 medium zucchini
- 2 medium yellow squash
- 3 sweet bell peppers yellow, orange, red
- ¼ cup olive oil
- Squeeze of lemon juice
- sprinkle kosher salt
- sprinkle black pepper
FOR THE OLIVE RELISH
- 1 cup Mezzetta Castrelvetano Olives crushed with the flat side of a knife
- 1 tablespoon Mezzetta NonPareil Capers roughly chopped
- ⅓ cup shelled pistachios chopped
- 1 tablespoon fresh dill chopped
- 2 tablespoons Italian parsley chopped
- 1 lemon zested and juiced
- ⅓ cup extra virgin olive oil
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Instructions
FOR THE OLIVE RELISH:
- In a small bowl, combine the crushed olives, chopped capers, pistachios, dill, parsley, lemon zest and juice and olive oil. Taste for seasoning and adjust as necessary adding more lemon, dill or parsley. If you like a bit of salt or pepper, you can add it to your tastes. Set aside.
FOR THE FISH AND VEGGIES:
- Preheat the grill to a medium high heat (about 450°).
- While the grill heats, prep the veggies and fish. Cut the zucchini and squash lengthwise into ¼" planks. Brush both sides with a little olive oil and lightly sprinkle with salt and pepper. Transfer the vegetables to a sheet pan.
- Cut the bell peppers into thirds. Remove the stem, ribs and seeds. Brush with olive oil and lightly salt and pepper them. Transfer the peppers to the sheet pan with zucchini.
- Cut the fish into 4-6 individual servings (depending on appetites). Brush the fish with olive oil and a squeeze of lemon juice. Lightly season with salt and pepper.
TO GRILL FISH AND VEGGIES:
- The bell peppers will take a little longer than the zucchini and squash to cook through. Put them on the grill first, cut side down. Grill the peppers for about 3-4 minutes before adding the zucchini and squash to the grill.
- Arrange the zucchini and squash in a single layer on the grill and cook for 3-4 minutes, or until grill marks are visible. Flip the peppers, zucchini and squash and cook for an additional 2-3 minutes or until crisp tender. Transfer the vegetables to the rimmed sheet pan.
- Add the swordfish steaks to the grill and cook for 5-6 minutes on the first side. Do not fuss, poke or prod the fish while it grills. Just let it sear and cook.
- Flip the swordfish and cook for 3-5 minutes more until the fish is opaque, but not dry. Note: if your fish steaks are thinner, they'll cook more quickly, so pay attention to the steaks.
- Rest the grilled swordfish steaks for 3-5 minutes on a serving platter. While it rests, arrange the veggies on the platter. Garnish with additional parsley and dill and spoon the olive relish over the fish and veg.
Notes
- Leftovers can be stored in the refrigerator in an airtight container for 2-3 days. Reheat in a low (300° F oven or 20-30 second bursts in the microwave.
Nutrition Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
12g
(4%)
Protein
26g
(52%)
Fat
36g
(55%)
Saturated Fat
6g
(30%)
Cholesterol
75mg
(25%)
Sodium
489mg
(20%)
Potassium
1053mg
(30%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2489IU
(50%)
Vitamin C
110mg
(122%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 75mg | 25% |
| Sodium | 489mg | 20% |
| Potassium | 1053mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2489IU | 50% |
| Vitamin C | 110mg | 122% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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