Simply Grilled Basil-Rubbed Swordfish with Tomato-G

Name: Simply Grilled Basil-Rubbed Swordfish with Tomato-Green Olive Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife.
2
Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt.
3
Whisk to combine, then slowly whisk in the olive oil until emulsified.
4
Add the tomatoes, olives, capers and chopped basil and gently stir to combine.
5
Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld.
6
Heat a grill to high.
7
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.
8
Brush the steaks with the canola oil and sprinkle with salt and pepper.
9
Grill, basil-side down, until charred, about 4 minutes.
10
Turn and cook until opaque throughout, another 4 minutes.
11
Remove to a platter and immediately spoon the relish over the fish.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1 clove garlic, Kosher salt, 2 anchovy fillets, patted dry, chopped, 2 tablespoons sherry vinegar, and more.

Yes, Simply Grilled Basil-Rubbed Swordfish with Tomato-Green 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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions