Baked Swordfish with Olive Relish Recipe

Baked Swordfish with Olive Relish Recipe

  • 1/3 cup chopped pitted green brine-cured olives (such as Greek or Italian)
  • 1/3 cup chopped pitted black brine-cured olives (such as Kalamata)
  • 1/4 cup chopped roasted red peppers from jar
  • 1 tablespoon minced fresh parsley
  • 2 anchovy fillets, minced
  • 2 teaspoons drained capers
  • 1 teaspoon red wine vinegar
  • 1 large garlic clove, minced
  • 3 tablespoons olive oil
  • 4 6-ounce swordfish steaks (about 3/4 inch thick)
  1. Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature. )
  2. Preheat oven to 400°F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon olive relish over swordfish and serve.
Recipe of the Day|