Ingredients
4 (6-ounce) swordfish steaks
2 tablespoons olive oil (for marinade)
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 1/2 cups chopped ripe tomatoes
1/2 cup pitted green olives
1/4 cup chopped red onion
2 tablespoons capers (drained)
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1 tablespoon olive oil (for relish)
2 tablespoons red wine vinegar
Instructions
Combine olive oil, lemon juice, garlic, salt, pepper, and red pepper flakes in a bowl for the marinade
Place swordfish steaks in a shallow dish and pour marinade over them; refrigerate for 10-15 minutes
In another bowl, mix tomatoes, olives, red onion, capers, parsley, oregano, olive oil, red wine vinegar, and additional salt/pepper
Preheat grill to high heat (450-500°F)
Grill swordfish steaks for 4 minutes per side until grill marks form and fish separates easily from bone
Let fish rest for 3-5 minutes before serving each steak topped with 1/4 of the tomato olive relish
Notes
Relish can be prepared up to 6 hours in advance
Adjust grilling times based on steak thickness (10-12 minutes total)
Replace red wine vinegar with apple cider vinegar for a non-alcoholic alternative
- Prep Time: 15
- Cook Time: 12
- Category: Mediterranean Table
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 swordfish steak with relish
- Calories: 300
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg