Baked Swordfish with Tapenade and Orange

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel)

Salt and pepper

1/2 cup green tapenade (available at specialty food stores)

1 orange, juiced

1/4 cup dry white wine

2 to 3 tablespoons unsalted butter

For garnish: orange slices and minced parsley

Accompaniment, if desired: Tomatoes Provencale, recipe follows


  1. Preheat oven to 400 degrees F.
  2. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
  3. Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley.