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

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.

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 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.

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

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