Ingredients
4 swordfish steaks (6 oz each)
1 lemon
3 tbsp extra virgin olive oil
1 tsp dried oregano
1 tsp garlic powder
1 tsp black pepper
Tapenade:
1/2 cup pitted black olives
2 tbsp capers
1 garlic clove
1 tbsp fresh parsley
1 tbsp fresh dill
1 tsp lemon juice
1 tbsp olive oil
Pinch of salt
Garlic for serving (optional)
Lemon wedges for serving
Instructions
Preheat grill to high heat (450-500°F). Pat swordfish dry, brush both sides with olive oil, and season with oregano, garlic powder, black pepper, and a squeeze of lemon juice.
Grill swordfish 5-6 minutes per side until edges are golden and center is flaky (internal temp 145°F). Transfer to serving plates.
For tapenade: Blend olives, capers, garlic, herbs, lemon juice, olive oil, and salt in a food processor until chunky. Spread on top of swordfish.
Garnish with lemon wedges and additional herbs if desired.
Notes
Substitute capers with pickled green beans for a non-briny alternative.
Marinate swordfish 30 minutes in fridge for deeper flavor.
Tapenade can be prepared up to 24 hours ahead.
Replace dried herbs with fresh (double quantities).
Store leftovers in airtight containers for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Pescetarian
Nutrition
- Serving Size: 1 swordfish steak with tapenade
- Calories: 320
- Sugar: 1g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 80mg