Tapenade with Grilled Swordfish
A classic Provençal olive paste known as a tapenade gets an umami punch with the added sundried tomatoes. The sturdiness of the swordfish steaks stand up to the rich flavor of the tapenade, but it would also go well with potatoes and eggplant for vegetarians, or by itself as a dip for your next cheese and cracker board. I chose to pair this combination with some sautéed summer vegetables, or you could serve it with one of side dishes on my blog!
Total Time: 25 minutes
Yield: 4-6 servings
Ingredients
1 9.5 oz jar of pitted Kalamata olives
1 jar 8.5 oz sundried tomatoes in olive oil
2 T capers
1 clove of garlic, minced
1 tsp orange zest
½ lemon zest
½ cup parsley leaves and stems
2 tsp anchovy paste
1/3 cup extra virgin olive oil
1 tsp salt
½ tsp pepper
4 (5 to 6-ounces each) swordfish steaks
Directions
Place all ingredients in a food processor except for the olive oil.
Process the mixture. While processing, slowly pour the olive oil into the mixture in a steady stream. Scrape the sides as necessary. Process until the mixture becomes a coarse paste. Transfer to a bowl and set aside.
Prepare the grill to medium-high heat. Lightly brush the swordfish with vegetable oil and season the fish generously with salt and pepper.
Grill the swordfish 4 minutes one side and 4-5 minutes on the other side, or until cooked through.Transfer the steaks to plates. Spoon the tapenade over the swordfish steaks and serve.