July 28, 2014
Grilled Swordfish with Green Olive-Almond Relish
Green Olive-Almond Relish
1/4 cup red wine vinegar
2 teaspoons sugar
1/2 serrano chile, finely diced
1/2 cup sliced pitted green olives (such as picholine or cerignola)
2 teaspoons capers, drained
2 tablespoons extra virgin olive oil
2 tablespoons chopped flat leaf parsley
1/8 cup toasted sliced almonds
Freshly ground black pepper
Combine vinegar and sugar in a medium bowl and stir until sugar is dissolved. Add the chile, olives, capers, oil and parsley and let sit at room temperature while you prepare the fish. Add the almonds just before serving and season with salt and pepper to taste.
4 swordfish steaks, 8 ounces each
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
Flat leaf parsley leaves, for garnish
1. Make sure your grill is clean!
2. Turn your grill to high, close the cover and let preheat for at least 15 minutes.
3. Brush the swordfish on both sides with olive and season liberally with salt and pepper. Put the fish on the grill and grll until the bottom is golden brown, a crust has formed and the flesh releases from the grates of the grill, 2 to 3 minutes. Turn the fish over using a heavy duty fish spatula and continue cooking the other side until golden brown, a crust has formed and the fish is cooked to medium-well doneness, about 3 minutes longer.
4. Remove the steaks to dinner plates and immediately top with some of the relish. Garnish with parsley leaves.