Grilled Swordfish with Nicoise Vinaigrette

2 servings
  • 5 tablespoons olive oil
  • Two 1-inch-thick swordfish steaks
  • 1/4 cup finely chopped pitted Kalamata or other brine-cured black olives
  • 1/4 cup finely chopped drained bottled roasted red pepper
  • 3 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed
  • 1 tablespoon drained bottled capers, chopped fine
  • 1 flat anchovy fillet, minced
  • 1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
  • 2 tablespoon minced scallion
  • 1 1/2 tablespoons balsamic or red-wine vinegar
  • Lemon wedges as an accompaniment
  • Prepare grill or heat cast iron grill pan over moderately high heat until it is hot. Brush each swordfish steak with 1 1/2 tablespoons olive oil and grill them, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsely, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with the lemon wedges.

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