Grilled Swordfish with Tomato-Olive Relish
Hearty swordfish steaks grilled to perfection and topped with a bright and savory tomato-olive relish. A simple yet elegant Mediterranean dinner option that's gluten-free and nut-free.
Ingredients
- 4 6-oz Swordfish steaks
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 can (14.5 oz) Canned diced tomatoes
- 1/2 cup Kalamata olives
- 1/4 cup Fresh basil
- 1 tablespoon Red wine vinegar
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
- 2Place the 4 Swordfish steaks on a clean surface. Brush both sides of each steak with the 2 tablespoons of Olive oil. Sprinkle the 1/4 teaspoon of Salt and 1/4 teaspoon of Black pepper evenly over both sides of the steaks.
- 3Carefully place the seasoned swordfish steaks on the preheated grill. Grill for 4 to 5 minutes per side. The swordfish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
- 4While the swordfish is grilling, prepare the tomato-olive relish. In a medium bowl, combine the 1 can (about 410 g) Canned diced tomatoes (undrained), the 1/2 cup Kalamata olives (chopped), the 2 cloves Garlic (minced), the 1/4 cup Fresh basil (chopped), and the 1 tablespoon Red wine vinegar.
- 5Stir the ingredients for the relish together until well combined.
- 6Once the swordfish is cooked, remove the steaks from the grill.
- 7Spoon the prepared tomato-olive relish over the top of each grilled swordfish steak and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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