Simply Grilled Basil Rubbed Swordfish With Tomato Green Olive Relish Recipes

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MEDITERRANEAN SWORDFISH WITH TOMATOES AND OLIVES

Here is another for Worldwide for ZWT3 but I have made this and it was delish. Easy to make the only thing I left out is the hot red pepper flakes as I can't eat "Hot". I also used both green and black olives. I served with a simple tomato/feta salad and rice pilaf. QUICK, EASY AND DELISH!

Provided by MISSIB

Categories     Very Low Carbs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9



Mediterranean Swordfish With Tomatoes and Olives image

Steps:

  • Heat oil in large heavy skillet over high heat.
  • Season swordfish generously with salt and pepper.
  • Sauté until browned on both sides.
  • Transfer fish to a platter.
  • Add remaining ingredients to skillet and reduce heat and simmer 5 minutes.
  • Transfer fish to the sauce and cook, turning once until the fish is firm to the touch and cooked through, about 5 minutes.

Nutrition Facts : Calories 358.5, Fat 19.3, SaturatedFat 3.6, Cholesterol 66.4, Sodium 504.2, Carbohydrate 10.5, Fiber 3.5, Sugar 5.7, Protein 36.1

3 tablespoons olive oil
1 1/2-2 lbs swordfish steaks, cut into 4 - 6 portions
salt & freshly ground black pepper
2 -4 garlic cloves, finely chopped
2 (15 ounce) cans tomatoes, with liquid
1/2 cup black olives or 1/2 cup green olives
1/4 cup chopped parsley
3 tablespoons capers, drained
hot red pepper flakes (optional)

GRILLED SWORDFISH AND GREEN OLIVE RELISH

Categories     Food Processor     Fish     Olive     Quick & Easy     Backyard BBQ     Summer     Grill     Grill/Barbecue     Parsley     Swordfish     Gourmet

Yield Serves 2

Number Of Ingredients 8



Grilled Swordfish and Green Olive Relish image

Steps:

  • Prepare grill.
  • Make relish:
  • In a food processor pulse olives until chopped fine. Add remaining relish ingredients and pulse until olives are minced.
  • Brush both sides of swordfish with oil and season with salt and pepper. Grill fish on a rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, fish may be grilled in a hot well-seasoned ridged grill pan over moderate heat.)
  • Serve swordfish topped with relish.

For relish
1/4 cup drained bottled pimiento-stuffed green olives
1 small garlic clove, minced and mashed to a paste with a pinch of salt
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
two 6-ounce swordfish steaks (each about 1 inch thick)
olive oil for brushing swordfish

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