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Baked Swordfish with Olive Relish

1/3 c Chopped pitted green brine-cured olives; (such as Greek or Italian)
1/3 c Chopped pitted black brine-cured olives; (such as Kalamata)
1/4 c Chopped roasted red peppers from jar
1 tb Minced fresh parsley
2 Anchovy fillets; minced
2 ts Drained capers
1 ts Red wine vinegar
1 lg Garlic clove; minced
3 tb Olive oil
4 Swordfish steaks; (about 3/4 inch thick) (6-ounce)

Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature. )

Preheat oven to 400F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon olive relish over swordfish and serve.

Serves 4.

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