Swordfish Salmoriglio with Green Olive Tapenade

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
- Marinate the swordfish in the lemon, olive oil, oregano, parsley, salt, and pepper.
- 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.
- Meanwhile make the olive tapenade. Add all ingredients to a food processor and coarsely chop.
- Serve topped with fresh oregano, fresh parsley, and olive tapenade.
Chef’s Tip
This recipe works equally as well with monk fish.