Best 3 Grilled Swordfish And Green Olive Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Escape the ordinary with our delectable Grilled Swordfish and Green Olive Relish recipe, a symphony of flavors that will tantalize your taste buds. This dish combines the succulent texture of swordfish with a vibrant green olive relish, creating a harmonious balance of savory and tangy notes.

Accompany your main course with our refreshing Summer Corn Salad, a medley of sweet corn, juicy tomatoes, crisp cucumber, and red onion, tossed in a tangy dressing. This salad provides a burst of color and a delightful contrast to the richness of the swordfish.

For a satisfying side dish, our Garlicky Green Beans offer a simple yet flavorful option. Sautéed with garlic, these crisp green beans are infused with a savory aroma and a slightly crunchy texture.

Complete your culinary journey with our decadent Chocolate Mousse, a luxurious dessert that is both rich and airy. This classic mousse is made with dark chocolate, heavy cream, and eggs, resulting in a velvety texture and an intense chocolate flavor that will leave you craving more.

Here are our top 3 tried and tested recipes!

SWORDFISH WITH OLIVE, PINENUT, AND PARSLEY RELISH



Swordfish with Olive, Pinenut, and Parsley Relish image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Garlic     Olive     Low Cal     Dinner     Pine Nut     Parsley     Swordfish     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

4 5- to 6-ounce swordfish steaks
1/2 teaspoon plus 1/8 teaspoon dried crushed red pepper
2 tablespoons extra-virgin olive oil, divided
1 1/4 cups thinly sliced shallots
2 large garlic cloves, minced
1/2 cup pitted brine-cured green olives, quartered lengthwise
3 tablespoons pine nuts, toasted
1/2 cup chopped fresh Italian parsley
1/3 cup dry white wine

Steps:

  • Sprinkle fish with 1/2 teaspoon red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.

SIMPLY GRILLED BASIL-RUBBED SWORDFISH WITH TOMATO-GREEN OLIVE RELISH



Simply Grilled Basil-Rubbed Swordfish with Tomato-Green Olive Relish image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1 clove garlic
Kosher salt
2 anchovy fillets, patted dry, chopped
2 tablespoons sherry vinegar
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
2 plum tomatoes, halved, seeded and finely diced
1/4 cup chopped green olives
1 tablespoon capers, rinsed and drained
1/4 cup fresh basil leaves, chopped, plus 8 basil leaves for rubbing
4 swordfish steaks, each about 1 1/2-inches thick
2 tablespoons canola oil
Freshly ground black pepper

Steps:

  • Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife. Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt. Whisk to combine, then slowly whisk in the olive oil until emulsified. Add the tomatoes, olives, capers and chopped basil and gently stir to combine. Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld.
  • Heat a grill to high. Rub both sides of each swordfish steak with two of the basil leaves, leaving some of the now-bruised basil on top of each steak. Brush the steaks with the canola oil and sprinkle with salt and pepper. Grill, basil-side down, until charred, about 4 minutes. Turn and cook until opaque throughout, another 4 minutes. Remove to a platter and immediately spoon the relish over the fish.

GRILLED SWORDFISH WITH OLIVE, PINE NUT AND GOLDEN RAISIN RELISH AND GRILLED ROMAINE SALAD WITH SUMAC HONEY VINAIGRETTE



Grilled Swordfish with Olive, Pine Nut and Golden Raisin Relish and Grilled Romaine Salad with Sumac Honey Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons golden raisins
1 1/2 tablespoons unsalted butter
1 shallot, minced
2 tablespoons pine nuts, toasted
6 Castelvetrano olives, sliced
1 lemon, rind and pith removed and segments diced
1 tablespoon thinly sliced chives
Kosher salt and freshly ground black pepper
Two 8-ounce swordfish steaks
1/2 cup extra-virgin olive oil, plus more for drizzling
1 head romaine lettuce, tops and bottom trimmed and halved lengthwise
3 radishes, tops removed and sliced into eighths lengthwise
1/4 cup crumbled feta cheese
1/4 cup white wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoons sumac

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid.
  • Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy.
  • Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes.
  • Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese.
  • Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette - it can be stored in an airtight container for up to 2 weeks.
  • To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce.

Tips:

  • Choose high-quality swordfish: Opt for swordfish steaks that are firm and have a fresh, slightly briny aroma. Avoid steaks that appear slimy or have brown spots.
  • Season the swordfish simply: Swordfish has a delicate flavor, so it's best to season it simply with salt, pepper, and a squeeze of lemon juice.
  • Cook the swordfish over high heat: This will help to create a nice sear on the outside while keeping the inside moist and tender.
  • Don't overcook the swordfish: Swordfish is a relatively thin fish, so it cooks quickly. Overcooking will make it tough and dry.
  • Serve the swordfish with a flavorful relish: The green olive relish in this recipe is a great way to add flavor and complexity to the dish.

Conclusion:

Grilled swordfish is a delicious and healthy meal that's perfect for a summer cookout. It's easy to prepare and can be cooked in just a few minutes. The green olive relish adds a flavorful and tangy touch to the dish. Serve it with your favorite sides, such as grilled vegetables, rice, or salad.

Related Topics