Swordfish with Tomato, Olive & Basil Relish
Experiment and try this recipe with any type of fish or chicken.
1 cup of chopped fresh tomatoes
4 tablespoons chopped pitted kalamata olives
4 tablespoons fresh chopped basil
3 teaspoons of olive oil, plus another tablespoon to oil the broiler pan
2 teaspoons lemon juice, plus another 3 teaspoon
3 cloves garlic, minced
2 swordfish steaks – about 10-ounces each (approximate)
1 teaspoon garlic powder
Crushed red pepper, to taste
Salt and pepper, to taste
Preheat broiler.
In a small bowl toss together the chopped tomatoes, olives, basil, 3 teaspoons of olive oil, 2 teaspoons of lemon juice and the minced garlic cloves. Gently toss until combined, cover and refrigerate.
Wash and pat dry the swordfish. Cut each steak in half. Brush each side with the remaining lemon juice, and season with the garlic powder, crushed red pepper, salt and pepper.
Lightly grease a broiler pan with the remaining oil. Place the swordfish steaks on the broiler pan and broil about 4-5 inches away from the heat. Cook for about 10 minutes or until the fish becomes white and flaky when tested with a fork. Turn once during the cooking time.
When ready to serve, place a spoonful of relish on top of each swordfish steak. Serve any extra relish in a bowl and pass around the dinner table.
Serves 4.
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