Baked Swordfish with Olive Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A piquant relish that is also a great sauce for pasta. To serve two people, simply double the sauce and toss it with eight ounces of freshly cooked pasta. Ingredients:
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) |
Directions:
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.
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