Grilled Swordfish
Fresh grilled swordfish topped with sun-dried tomatoes, kalamata olives, and capers
Ingredients
- Four 6 ounce swordfish steaks
- Kosher salt and ground black pepper
- 1/4 cup olive oil
- 1 tablespoon diced shallot
- 10 ounces sun-dried tomatoes not oil packed
- 3/4 cup kalamata olives, pitted
- 1/2 cup capers, drained and rinsed and water
- 1/2 cup bread crumbs
Cooking Steps
- Preheat grill or if you're using a grill pan, place it over medium to high. Season the swordfish on both sides with salt and pepper.
- Preheat oven to 325°F. Heat the oil in a sauté pan over medium to high heat; Add shallot, tomatoes, olives, and capers. Cook for 3 to 5 minutes, until the olives capers have softened.
- Meanwhile place the fish on the grill; cook for four minutes. Turn the fish and cook for four minutes more. Remove the fish to an ovenproof plate or platter, top with tomato mixture and the breadcrumbs, and place in oven for three minutes.
- Note: soaked sun-dried tomatoes in warm water for two minutes prior to using
- Serving suggestion: this very quick and easy swordfish dish goes great with asparagus tips. Or you could do a very simple to cheese risotto to kick it up.
