Grilled Swordfish with Olive Shallot Relish
Preparation and cooking time: 20 minutes
You can use any fish suitable for grilling - tuna, swordfish, halibut, snapper. They would all pair well with the olive sauce. If you get sushi-grade tuna or swordfish you will want them seared but rare to medium-rare in the center. Any leftover Olive Sauce and be used with other grilled meats or simply eaten with savory biscuits.
Ingredients:
- 2 swordfish or other fish steaks or filets, 350gr, 12.5oz
- 1 tbs olive oil, 13.5gr, .48oz
- 2 tsp Herbes de Provence
- Warm Olive Sauce
Instructions:
- Brush fish lightly with olive oil and sprinkle with herbs.
- Put fish in a grill basket or cook on a grill pan, particularly if the fish is thinner filets. Cook on barbecue grill for 2 - 6 minutes per side, depending on thickness and grade of fish. Walleye or snapper will become opaque when done. With good tuna or swordfish you just want to brown the outside quickly.
- When done, put on a small platter, spoon some Olive Sauce on and serve, remaining sauce on the side.
Note: Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time.
I threw a few wood chips on the grill for a lightly smoky flavor - thus the darker surface color.
Olive Shallot Relish Time: 10 minutes
Ingredients:
- 2 shallots, 75gr, 2.6oz
- 2 cloves garlic, 6gr, .2oz
- 1 tsp Herbes de Provence
- 1 tsp fennel seeds
- 3 tbs chopped Kalamata or dry Greek olives, 25gr, .89oz
- 3 tbs chopped green olives, 25gr, .89oz
- 1 tbs olive oil, 13.5gr, .48oz
- 1 tbs lemon juice, 15gr, .53oz
- 4 tbs white wine, 60gr, 2.2oz
Instructions:
- Mince shallots and garlic.
- Heat oil in small nonstick skillet. Add shallot and garlic and sauté until tender, about 5 minutes.
- Add fennel seeds and herbs and sauté 1 minute longer.
- Add olives, lemon and wine. Bring to a boil, reduce heat and simmer 1 minute.
- Remove from heat, put into a small serving bowl. Cover to keep warm until ready to use.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 840 / 420 Total Carbohydrates: 19 / 8.5 Dietary Fiber: 2 / 1 Total Fat: 48 / 24 Saturated Fat: 9 / 4.5 Cholesterol: 136 / 68 Protein: 72 / 36 Calcium: 57 / 28.5 Sodium: 1227 / 613. |
General Technical Details and Disclaimer:
Note: The nutrition info assumes all of the Olive Shallot Recipe.
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
