Grilled Swordfish Steaks with Olive Relish
User Reviews
5
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Prep Time
15 mins
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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
Description
This recipe details grilling one and a half pounds of thick swordfish steaks alongside seasoned summer vegetables including zucchini, yellow squash, and colorful bell peppers. The vegetables are sliced into planks or sections, brushed with olive oil, and lightly seasoned before being arranged on a sheet pan. Swordfish is cut into servings, also brushed with olive oil and lemon juice, then seasoned. The grill heats to medium-high, imparting a crisp exterior and firm yet moist interior to the fish and tender, charred vegetables.
The olive relish is a combination of crushed olives, chopped capers, shelled pistachios, fresh dill and Italian parsley, lemon zest, juice, and extra virgin olive oil. This relish adds a salty, bright, and herbaceous quality to the grilled swordfish, complementing the smoky flavors from the grill. It also contributes texture with the pistachios and a fresh citrus lift with lemon. This dish presents a balanced plate highlighting grilled seafood and vegetables with a flavorful Mediterranean-inspired topping.
Leftover grilled steak and vegetables can be stored in an airtight container for 2-3 days and reheated gently in a low oven or microwave in short bursts to preserve texture and flavor.
Ingredients
FOR THE FISH AND VEGGIES:
- 1½ pounds swordfish about 1 1/4" thick, steaks
- 2 medium zucchini
- 2 medium yellow squash
- 3 bell pepper yellow, orange, red, sweet variety
- ¼ cup olive oil
- lemon juice squeeze
- prinkle kosher salt
- prinkle black pepper
FOR THE OLIVE RELISH
- 1 cup olive crushed with the flat side of a knife, Mezzetta Castrelvetano
- 1 tablespoon caper roughly chopped, Mezzetta NonPareil
- ⅓ cup pistachios chopped, shelled
- 1 tablespoon dill chopped, fresh
- 2 tablespoons Italian parsley chopped
- 1 lemon zested and juiced
- ⅓ cup extra virgin olive oil
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
- Store leftovers in an airtight container refrigerated for 2-3 days to maintain freshness.
- Reheat gently in a 300° F oven or in short microwave bursts to avoid overcooking the swordfish and vegetables.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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