Fennel Crusted Grilled Swordfish With Black Olive Tapenade Recipe

Name: Fennel Crusted Grilled Swordfish With Black Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Pitted kalamata olives; 1 Large garlic clove, peeled and finely chopped; 2 teaspoons Anchovies paste from tube; 1/2 Small shallot, peeled and finely chopped; 1/4 cup Good extra virgin olive oil; 1 tablespoon Capers; Splash Lemon juice; 2 Swordfish filets about 6 oz each; 1/4 Fresh orange; 1/4 cup Extra virgin olive oil; 1 tablespoon Fennel seeds

Servings: persons

1 cup Pitted kalamata olives
1 Large garlic clove, peeled and finely chopped
2 teaspoons Anchovies paste from tube
1/2 Small shallot, peeled and finely chopped
1/4 cup Good extra virgin olive oil
1 tablespoon Capers
Splash Lemon juice
2 Swordfish filets about 6 oz each
1/4 Fresh orange
1/4 cup Extra virgin olive oil
1 tablespoon Fennel seeds

1
Pulse together the first 7 ingredients in the food processor. You want a chunky consistency. Taste and adjust seasoning. You may add some lemon zest if more spark is needed.
2
Rinse the swordfish and pat dry. Glug the olive oil and then squeeze the Orange over top of both filets. Save the Orange as you will grill that with the filets.
3
Divide the fennel seeds between the two filets and pat down on top.
4
Grill on high heat fennel side down and then flip after about 5 minutes. Depends on how thick your filets are. Remove from the grill after about 5 minutes and with the tongs, squeeze the grilled 1/4 orange of its remaining juices, over the filets.
5
Top each with about a heaping tablespoon of the tapenade. Put some orange zest on top and serve with fresh mint. Reserve the rest of the tapendade for other stuff.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Pitted kalamata olives, 1 Large garlic clove, peeled and finely chopped, 2 teaspoons Anchovies paste from tube, 1/2 Small shallot, peeled and finely chopped, and more.

Yes, Fennel Crusted Grilled Swordfish With Black Olive Tapenade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel Crusted Grilled Swordfish With Black Olive Tapenade

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