Recipe and photography provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com.
Heinen’s Wild Caught Swordfish Steaks come to the dinner rescue with this super simple meal.
Swordfish is a firm and meaty fish, perfect for grilling up fast with a slather of salty olive tapenade on top. Slice some fennel and grape tomatoes to grill alongside and you have a complete meal good enough for company.
- Prep time:
- Total time:
- 4 6 oz. Heinen’s Wild Caught Swordfish Steaks, thawed
- Salt and freshly ground black pepper
- Olive oil for brushing the filets and grill rack
- 1/4 cup jarred store bought tapenade
- Finely minced chives and lemon wedges, for garnish
- Prepare a grill or grill pan to high heat.
- Pat the fish dry with a paper towel and season lightly with the salt and pepper. Drizzle the fish with a little oil and brush some on the grill racks or grill pan so the fish doesn’t stick.
- Lay the fish on the hot grill racks or grill pan and allow to cook for 2-3 minutes. Turn gently with a thin spatula so that the fish doesn’t tear and grill the other side for another 2-3 minutes or until the filets feel firm when pressed. It takes about 7 minutes to cook a 1-inch thick piece of fish and these filets are closer to 1/2-inch.
- Transfer the fish to heated serving plates and the spread tapenade over the top. Garnish with fresh chives and lemon wedges.
Extra Hungry: Toss sliced fennel and grape tomatoes with olive oil, salt and pepper and grill them in a grill basket alongside the fish. Start the veggies about 5 minutes before you put the fish on the grill and they will be done at about the same time.
In the Glass: Look for a crisp Pinot Grigio from the Alto Adige in Italy. Crisp and lean with a touch of fruit, Santa Margarita is one of my favorites.