About the Recipe
This Baked Swordfish with Olive Relish is a Mediterranean-inspired dish featuring tender, flaky swordfish topped with a vibrant olive relish. The combination of briny olives, roasted red peppers, capers, and anchovies creates a bold and savory topping that perfectly complements the mild, meaty swordfish. Simple yet elegant, this dish is perfect for a special dinner or a quick, flavorful meal.
Ingredients
4 (8 oz.) House of Meats Swordfish Steaks
â…“ cup Chopped Pitted Green Brine-Cured Olives (Greek or Italian)
â…“ cup Chopped Pitted Black Brine-Cured Olives (Kalamata)
¼ cup Roasted Red Peppers (from a jar), chopped
1 tbsp Fresh Parsley, minced
2 Anchovy Fillets, minced
2 tsp Capers, drained
1 tsp Red Wine Vinegar
1 Large Garlic Clove, minced
3 tbsp Olive Oil
Salt and Pepper, to taste
Preparation
Step 1:
In a small bowl, combine green and black olives, roasted red peppers, parsley, anchovies, capers, vinegar, and garlic.
Step 2:
Stir in 1 tbsp olive oil, then season with salt and pepper to taste.
Step 3:
Let the mixture stand for 1 hour at room temperature or refrigerate for up to 1 day. If chilled, bring to room temperature before serving.
Step 4:
Preheat the oven to 400°F.
Step 5:
Place the swordfish steaks on a large baking sheet.
Step 6:
Brush both sides of the fish with the remaining 2 tbsp olive oil and season with salt and pepper.
Step 7:
Bake for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.
Step 8:
Transfer the swordfish to a platter and spoon the olive relish over the top.
Step 9:
Serve immediately and enjoy!