Simply Grilled Basil-Rubbed Swordfish with Tomato-Green Olive Relish

4.9(8)

by Bobby Flay·published 2016-11-18

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Main Dish

Servings

(4–6)

Total time

—

Calories / serving

269 kcal

Ingredients (13)

serves

1 clove garlicgarlic
Kosher saltsalt
2 anchovy fillets, patted dry, chopped
2 tablespoons sherry vinegarsherry-vinegar
Pinch red pepper flakesred-pepper-flakes
1/4 cup extra-virgin olive oilolive-oil
2 plum tomatoes, halved, seeded and finely dicedtomato
1/4 cup chopped green olivesgreen-olives
1 tablespoon capers, rinsed and drainedcapers
1/4 cup fresh basil leaves, chopped, plus 8 basil leaves for rubbingbasil
4 swordfish steaks, each about 1 1/2-inches thickswordfish
2 tablespoons canola oilcanola-oil
Freshly ground black pepperpepper

Instructions (2 steps)

01Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife. Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt. Whisk to combine, then slowly whisk in the olive oil until emulsified. Add the tomatoes, olives, capers and chopped basil and gently stir to combine. Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld.

02Heat a grill to high. Rub both sides of each swordfish steak with two of the basil leaves, leaving some of the now-bruised basil on top of each steak. Brush the steaks with the canola oil and sprinkle with salt and pepper. Grill, basil-side down, until charred, about 4 minutes. Turn and cook until opaque throughout, another 4 minutes. Remove to a platter and immediately spoon the relish over the fish.

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Not rich — missing servings, total time, or calories.