Grilled Swordfish Recipe Sicilian Style + Pan Roasted Tomato-Olive Topping

swordfish steaks

🥗Healthier: tuna steaks

💰Cheaper: mahi-mahi

Tuna is leaner while mahi-mahi is often less expensive and still firm.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives are richer in flavor, while green olives are typically cheaper.

Remove the peel from a half shallot and julienne it.

Thinly slice 6 or 7 garlic cloves and set aside.

Slice castelvetrano olives into three slices and set aside.

Slice cherry tomatoes in half and set aside in a separate bowl.

Toast pine nuts in a pan on low heat, shaking every 20-30 seconds until light brown, then set aside.

Heat olive oil in a pan over medium-high heat and add the sliced shallots, sautéing for 3-4 minutes until browned.

Add the sliced garlic to the shallots and cook for 30-45 seconds until fragrant.

Add the sliced olives and cook for another 20-30 seconds.

Add the halved cherry tomatoes and capers with a little juice, cooking for 90 seconds while keeping the tomatoes firm.

Add toasted pine nuts and a splash of white wine, then season with salt and pepper before turning off the heat.

Pat dry 4 thick swordfish filets with a paper towel and brush both sides with olive oil.

Generously season both sides of the swordfish with salt and black pepper.

Preheat the grill to between 450 and 550 degrees Fahrenheit.

Place the swordfish filets on the grill and cook for 3-4 minutes per side until grill marks appear and fish is moist.

Remove the swordfish from the grill and let it rest for 2-3 minutes.

Plate the grilled swordfish and top with the tomato-olive sauce, garnishing with fresh basil and oregano.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens