Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
For relish
1/4 cup drained bottled pimiento-stuffed green olives
1 small garlic clove, minced and mashed to a paste with a pinch of salt
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
two 6-ounce swordfish steaks (each about 1 inch thick)
olive oil for brushing swordfish
Preparation
Step 1
Prepare grill.
Make relish:
Step 2
In a food processor pulse olives until chopped fine. Add remaining relish ingredients and pulse until olives are minced.
Step 3
Brush both sides of swordfish with oil and season with salt and pepper. Grill fish on a rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, fish may be grilled in a hot well-seasoned ridged grill pan over moderate heat.)
Step 4
Serve swordfish topped with relish.
