When the weekend arrives and I feel like celebrating, grilled swordfish topped with a salty black olive, basil, and tomato salsa pushes all the right buttons. It grills up in a flash; all I have to do is choose a wine and dinner is ready.
Course Main Course
Keyword fish, grill
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Meggan Hill
olive oil for coating
4swordfish steaksabout 1/2 lb (250g) each
For the Spice Rub:
1teaspoonfennel seedsground in a mortar and or spice grinder
1/4teaspoonred pepper flakes
1teaspoonlemon pepperor freshly ground black pepper
Prepare a charcoal or gas grill or direct grilling over high heat and oil the grate. Coat the fish with oil.
To make the spice rub, mix together the garlic powder, basil, fennel, seeds, red pepper flakes, salt, and lemon pepper in a small bowl. Sprinkle both sides of each swordfish steak generously with that spice rub. Set aside while preparing the salsa.
To make the salsa, mix together the olives, tomatoes, basil, garlic, cayenne, oil, and lemon juice together in a bowl. Taste and season with salt. Set aside.
Grill the swordfish directly over high heat, turning once, until grill-marked, firm to the touch, and opaque throughout, 3-4 minutes on each side. To serve, arrange the fish steaks on individual plates and top with the salsa or serve with the salsa.
Variation Tip: Serve with the salsa tossed with your favorite pasta.