Swordfish Steaks with a Tapenade Crust
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Servings: 4
Category: One-Dish Meal
Cuisine: European
Keywords: <30 minutes, Swordfish, Tapenade, Grilled Fish
Description:
This flavorful Swordfish Steaks with a Tapenade Crust recipe from Love With Recipes combines the richness of swordfish with the bold, tangy flavors of a Mediterranean-inspired tapenade. The tapenade, made with green olives, capers, anchovies, and garlic, serves as a savory topping that perfectly complements the grilled swordfish. Paired with roasted yellow squash and a fresh fennel salad, this dish is as satisfying as it is delicious. Ready in just 30 minutes, it’s perfect for a quick yet impressive dinner!
Ingredients
| Ingredient | Quantity |
|---|---|
| Green olives, pitted | 1/2 cup |
| Flat-leaf parsley, chopped | 1/4 cup |
| Anchovy fillets, drained | 2 |
| Capers | 1 tablespoon |
| Garlic, minced | 1 clove |
| Extra virgin olive oil | 1 tablespoon |
| Red wine vinegar | 1 tablespoon |
| Cayenne pepper | 1/4 teaspoon |
| Fresh lemon juice | 3 tablespoons |
| Fennel bulbs, thinly sliced | 2 |
| Plum tomato, chopped | 1 |
| Swordfish steaks | 4 (about 6 oz each) |
| Sun-dried tomatoes, packed in oil | 2 |
| Yellow squash, sliced | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 534.9 kcal |
| Fat | 33.9 g |
| Saturated Fat | 5.6 g |
| Cholesterol | 68 mg |
| Sodium | 685.3 mg |
| Carbohydrates | 21.1 g |
| Fiber | 6.8 g |
| Sugar | 3.6 g |
| Protein | 39 g |
Instructions
1. Prepare the Tapenade
In a food processor, combine the green olives, flat-leaf parsley, anchovy fillets, capers, and garlic. Pulse until the mixture is coarsely chopped, creating a chunky consistency.
With the processor running, add extra virgin olive oil and red wine vinegar in a steady stream. Season with cayenne pepper, salt, and pepper to taste.
Tip: You can prepare the tapenade up to a week in advance. Just cover and refrigerate it until ready to use, allowing it to return to room temperature before serving.
2. Prepare the Swordfish and Vegetables
Heat a large grill pan or skillet over medium-high heat.
Lightly brush the yellow squash slices with olive oil and season with salt and pepper. Grill the squash for about 3 minutes, turning once, until it’s lightly browned and slightly softened. Transfer the squash to a plate and set aside.
In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper.
Pour 3 tablespoons of this dressing into a medium bowl and toss with the fennel slices, ensuring they are well coated. Stir the chopped plum tomato into the remaining dressing and set aside.
3. Grill the Swordfish
Preheat your broiler.
Brush the grill pan lightly with olive oil and season the swordfish steaks with salt and pepper on both sides.
Place the swordfish in the grill pan and cook for about 4 minutes per side, turning once. Spread a generous amount of the prepared tapenade on top of the swordfish after flipping, then continue to cook for another 3 minutes or until the fish is firm to the touch.
4. Broil the Fish
Sprinkle the tapenade with bread crumbs and broil the swordfish for about 1 minute, or until the breadcrumbs are lightly browned and crispy.
5. Serve
To assemble, fan the grilled yellow squash slices in the center of each of 4 large plates. Mound the dressed fennel salad on top of the squash, and then place a swordfish steak over the fennel.
Spoon the tomato dressing around the fish and garnish with sun-dried tomatoes for an extra burst of flavor and color.
This Swordfish Steaks with a Tapenade Crust is a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion. The contrast between the rich swordfish, tangy tapenade, and fresh vegetables creates a well-balanced and satisfying meal. Enjoy!
