Fennel crusted grilled swordfish with black olive tapenade

By • April 1, 2015 0 Comments

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Author Notes: We try to eat fish twice a week and have fallen into a grouper/snapper habit. So, I decided to expand our horizons. We grilled the swordfish after it bathed in olive oil and fresh orange juice and dashed it with home made tapendade we had left over from entertaining. A crust of fennel seeds adds pop.Kingfishercooks

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Serves 2

  • 1 cup Pitted kalamata olives
  • 1 Large garlic clove, peeled and finely chopped
  • 2 teaspoons Anchovies paste from tube
  • 1/2 Small shallot, peeled and finely chopped
  • 1/4 cup Good extra virgin olive oil
  • 1 tablespoon Capers
  • splashes Lemon juice
  • 2 Swordfish filets about 6 oz each
  • 1/4 Fresh orange
  • 1/4 cup Extra virgin olive oil
  • 1 tablespoon Fennel seeds
  1. Pulse together the first 7 ingredients in the food processor. You want a chunky consistency. Taste and adjust seasoning. You may add some lemon zest if more spark is needed.
  2. Rinse the swordfish and pat dry. Glug the olive oil and then squeeze the Orange over top of both filets. Save the Orange as you will grill that with the filets.
  3. Divide the fennel seeds between the two filets and pat down on top.
  4. Grill on high heat fennel side down and then flip after about 5 minutes. Depends on how thick your filets are. Remove from the grill after about 5 minutes and with the tongs, squeeze the grilled 1/4 orange of its remaining juices, over the filets.
  5. Top each with about a heaping tablespoon of the tapenade. Put some orange zest on top and serve with fresh mint. Reserve the rest of the tapendade for other stuff.

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