Baked Swordfish with Olive Relish

4.4(18)

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.

by Epicurious·published 2004-08-20

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Servings

Serves 4

Total time

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Calories / serving

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Ingredients (10)

serves

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 parsleyparsley
2 anchovy fillets, minced
2 teaspoons drained capers
1 teaspoon red wine vinegarred-wine-vinegar
1 large garlic clove, mincedgarlic
3 tablespoons olive oilolive-oil
4 6-ounce swordfish steaks (about 3/4 inch thick)

Instructions (2 steps)

01Combine 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. )
02Preheat 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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Not rich — missing servings, total time, or calories.