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swordfish with tomato relish in a metal sauté pan.

Swordfish with Tomato Olive Relish

Published by Kate
A fast, flavorful, and impressive main dish you can make in 20 minutes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Entree
Cuisine American
Servings 2 servings
Calories 466 kcal

Ingredients
  

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 (6–8 oz) swordfish steaks
  • 1 garlic clove
  • 1 pint grape tomatoes
  • ¼ cup kalamata olives (or your favorite olives)
  • 2 teaspoons capers, rinsed
  • 1 tablespoon chopped fresh herbs (such as thyme, basil, oregano, marjoram, or a mix of these, plus more for garnish)
  • Kosher salt and pepper to taste
  • To serve: cooked quinoa or rice

Instructions
 

  • Heat a 10 inch skillet over medium high heat. Once the skillet is hot, add the butter and olive oil.
  • Pat the swordfish steaks with paper towels to dry, and then sprinkle with salt and pepper. Place the swordfish steaks in the hot skillet. Sear for 3–4 minutes on the first side.
  • Meanwhile, place the garlic clove in a blender or food processor. Pulse until chopped. Add the grape tomatoes, olives, and capers. Pulse until roughly chopped (you want the mixture to be chunky).
  • Flip the swordfish steaks and add the tomato mixture to the skillet. Cook for 3–4 minutes, stirring occasionally, or until the swordfish is cooked through. Stir in the fresh herbs and serve with quinoa or rice.

Notes

Tip: This sauce is also great on chicken or other types of fish (salmon, cod, whitefish, etc.).

Nutrition

Calories: 466kcalCarbohydrates: 10gProtein: 41gFat: 29gSaturated Fat: 8gCholesterol: 146mgSodium: 492mgPotassium: 1390mgFiber: 3gSugar: 6gVitamin A: 2450IUVitamin C: 32mgCalcium: 42mgIron: 1mg
Keyword swordfish, tomato olive relish
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