Swordfish Salmoriglio with Green Olive Tapenade

Swordfish Salmoriglio with Green Olive Tapenade
  • 5 servings
  • 10 minutes to prepare
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Ingredients

  • 6 fresh swordfish steaks, chopped roughly
  • 2 lemons, zest and juice
  • 3tbsp olive oil
  • Small handful of fresh oregano, chopped
  • Salt and pepper
  • Handful of flat leaf parsley, chopped
  • For the Green Olive Tapenade
  • 1 jar pitted green olives
  • 25g pistachios
  • Few sprigs of fresh parsley
  • Few sprigs of fresh oregano leaves
  • Few sprigs of fresh basil
  • 3tbsp extra virgin olive oil
  • 1 lemon, zest and juice
  • Salt and pepper

Instructions

Method

  1. Marinate the swordfish in the lemon, olive oil, oregano, parsley, salt, and pepper.
  2. In a large sauté pan, cook the swordfish for 4 minutes each side until browned. Remove and set on a platter. Drizzle with leftover marinade.
  3. Meanwhile make the olive tapenade. Add all ingredients to a food processor and coarsely chop.
  4. Serve topped with fresh oregano, fresh parsley, and olive tapenade.

Chef’s Tip

This recipe works equally as well with monk fish.

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