Grilled Swordfish with Fennel-Olive Relish Recipe

Name: Grilled Swordfish with Fennel-Olive Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for brushing; 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; Four 1/2-inch-thick 8-ounce skinless swordfish steaks, skin and bloodline trimmed; 3/4 cup dry rose; 2 tablespoons minced shallot; 1 tablespoon unseasoned rice vinegar; 1/2 teaspoon finely grated lemon zest plus 2 teaspoons fresh lemon juice; 1/4 teaspoon grated garlic; 1 cup mayonnaise; 1 fennel bulb, cored and finely chopped, fronds reserved; 1/4 cup pitted kalamata olives, thinly sliced; 1/2 cup thinly sliced radishes; 5 ounces baby spinach (4 cups); 1/4 cup chopped chives; 3 tablespoons extra-virgin olive oil; 1 tablespoon unseasoned rice wine vinegar; 1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice; Kosher salt; Pepper

Servings: persons

1/4 cup extra-virgin olive oil, plus more for brushing
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Four 1/2-inch-thick 8-ounce skinless swordfish steaks, skin and bloodline trimmed
3/4 cup dry rose
2 tablespoons minced shallot
1 tablespoon unseasoned rice vinegar
1/2 teaspoon finely grated lemon zest plus 2 teaspoons fresh lemon juice
1/4 teaspoon grated garlic
1 cup mayonnaise
1 fennel bulb, cored and finely chopped, fronds reserved
1/4 cup pitted kalamata olives, thinly sliced
1/2 cup thinly sliced radishes
5 ounces baby spinach (4 cups)
1/4 cup chopped chives
3 tablespoons extra-virgin olive oil
1 tablespoon unseasoned rice wine vinegar
1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
Kosher salt
Pepper

1
Marinate the swordfish In a large resealable plastic bag, combine all of the ingredients except the fish and mix well.
2
Add the swordfish and turn to evenly coat.
3
Seal and refrigerate for 1 hour.
4
Meanwhile, make the mayonnaise In a small saucepan, simmer the rose over moderate heat until reduced to 2 tablespoons, about 10 minutes.
5
Transfer to a medium bowl and let cool to room temperature.
6
Whisk in the shallot, vinegar, lemon zest, lemon juice, garlic and mayonnaise until smooth.
7
Make the relish In a medium bowl, combine all of the ingredients except the fennel fronds and season with salt and pepper.
8
Add 1/3 cup of the rose mayonnaise and toss to evenly coat the vegetables.
9
Heat a large cast-iron grill pan and brush with oil.
10
Remove the swordfish from the marinade and season with salt and pepper.
11
Grill over moderately high heat, turning once, until golden and cooked through, 3 to 4 minutes per side.
12
Serve the swordfish with the relish and remaining rose mayo.
13
Top the fish with fennel fronds.

651

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 21 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for brushing, 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and more.

Yes, Grilled Swordfish with Fennel-Olive Relish 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.

Grilled Swordfish with Fennel-Olive Relish

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