Sardinian Swordfish with Olives and Cherry Tomatoes
Sardinian Swordfish with Olives and Cherry Tomatoes is a vibrant dish that transports you to the sunny coasts of Italy with every bite. The meaty texture of swordfish steaks pairs perfectly with the briny olives and sweet burst of cherry tomatoes, all brought together with a fragrant blend of Mediterranean herbs. This recipe is both a feast for the eyes and a treat for the taste buds.
Equipment
- Grill or grill pan
- Skillet
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Zester
- Mixing spoon
Ingredients
- 4 swordfish steaks 6 ounces each, 170g
- 2 tablespoons extra virgin olive oil 30ml
- 1 cup cherry tomatoes halved, 150g
- 1/2 cup pitted Kalamata olives sliced, 75g
- 3 cloves garlic minced
- 1/4 cup fresh basil leaves chopped, 10g
- 1 tablespoon capers drained, 8g
- Zest of 1 lemon
- 2 tablespoons lemon juice 30ml
- Salt to taste
- Freshly ground black pepper to taste
- Additional fresh basil leaves for garnish
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Pat the swordfish steaks dry with paper towels and season both sides with salt and freshly ground black pepper.
- Brush the swordfish with 1 tablespoon of olive oil, ensuring both sides are well coated.
- Place the swordfish steaks on the grill and cook for about 4 to 5 minutes on each side, or until the fish is cooked through and grill marks appear.
- While the swordfish is grilling, heat the remaining olive oil in a skillet over medium heat.
- Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Stir in the cherry tomatoes and cook until they start to soften, about 3 minutes.
- Add the sliced olives, capers, and lemon zest to the skillet, and cook for an additional 2 minutes.
- Remove the skillet from the heat, stir in the chopped basil and lemon juice, and season with salt and pepper to taste.
- Once the swordfish steaks are done, transfer them to a serving platter.
- Top the grilled swordfish with the cherry tomato and olive mixture.
- Garnish with additional fresh basil leaves before serving.
Notes
If you do not have a grill, the swordfish steaks can also be cooked in a skillet over medium-high heat.
Adjust the cooking time for the swordfish based on thickness, ensuring the internal temperature reaches 145°F (63°C) for optimal doneness.
Fresh parsley or mint can be used in place of basil for a different flavor profile.
For a spicier kick, add a pinch of red pepper flakes to the tomato mixture while cooking.