Mediterranean Swordfish
A quick and easy go-to recipe, that finicky, non-fish lovers would like. You can substitute with a variety of firm fish fillets. Cooking times will vary, perhaps to a slightly shorter length depending upon thickness and fillet type.
Mediterranean Swordfish
A quick and easy go-to recipe, that finicky, non-fish lovers would like. You can substitute with a variety of firm fish fillets. Cooking times will vary, perhaps to a slightly shorter length depending upon thickness and fillet type.
Cooking Instructions
- 1
Preheat an outdoor grill to medium – high heat.
- 2
Place the swordfish steaks on a plate and drizzle with olive oil. Season the steaks and place in the refrigerator for 15 minutes.
- 3
In a large frying pan (with a lid), heat the olive oil and sauté the fennel and onion on medium heat until soft. Add garlic and heat for 30 seconds.
- 4
Add the tomatoes, black olives, capers, and herbs. Reduce the heat and simmer.
- 5
Place the swordfish steaks on the well-oiled grill grates and sear for 2 minutes per side.
- 6
Remove from the grill and add the steaks to the pan on the stove and cover. Simmer this for 15 minutes per side.
- 7
Swordfish steaks are done when you can slightly flake with a fork or internal temp is ~125˚.
- 8
Carefully transfer the steaks (using a spatula) directly to serving plates on top of a bed of rice. Add the pan ingredients on top and serve with a side of sauté garlic flavored green vegetables.
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