How many servings does this recipe make?

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

What ingredients do I need for Swordfish With Olive, Pine Nut, and Parsley Relish?

You need 9 ingredients. The key ingredients include: 4 swordfish steaks (5-6 oz each), ½ teaspoon plus 1/8 tsp dry crushed red pepper, 2 tablespoons extra virgin olive oil, divided, 1 ¼ cups thinly sliced shallots, and more.

Is Swordfish With Olive, Pine Nut, and Parsley Relish suitable as seafood?

Yes, Swordfish With Olive, Pine Nut, and Parsley Relish falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Swordfish With Olive, Pine Nut, and Parsley Relish?

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

Swordfish With Olive, Pine Nut, and Parsley Relish Recipe

Name: Swordfish With Olive, Pine Nut, and Parsley Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 swordfish steaks (5-6 oz each); ½ teaspoon plus 1/8 tsp dry crushed red pepper; 2 tablespoons extra virgin olive oil, divided; 1 ¼ cups thinly sliced shallots; 2 large garlic cloves, minced; ½ cup pitted green olives in brine, quartered lengthwise; 3 tablespoons pine nuts, toasted; ½ cup chopped fresh Italian parsley; ⅓ cup dry white wine

Swordfish With Olive, Pine Nut, and Parsley Relish – a delicious recipe with swordfish, red pepper, extra virgin olive oil, shallots, garlic, green olives. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

4 swordfish steaks (5-6 oz each)
½ teaspoon plus 1/8 tsp dry crushed red pepper
2 tablespoons extra virgin olive oil, divided
1 ¼ cups thinly sliced shallots
2 large garlic cloves, minced
½ cup pitted green olives in brine, quartered lengthwise
3 tablespoons pine nuts, toasted
½ cup chopped fresh Italian parsley
⅓ cup dry white wine

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
499 kcal
Category
Seafood

Eats Now Editorial Team

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Swordfish With Olive, Pine Nut, and Parsley Relish

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