Swordfish Steaks With a Tapenade Crust

Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe is filled with the glorious flavours of the Mediterranean. From chef John Schenk.

Ingredients Nutrition

Directions

  1. Prepare the tapenade: In a food processor, combine the olives, parsley, anchovies, capers and garlic and pulse until coarsely chopped.
  2. With the machine on, add the oil and vinegar in a steady stream.
  3. Season with cayenne, salt and pepper.
  4. (The tapenade can be made up to 1 week ahead, covered and refrigerated. Let return to room temperature before serving.) Prepare the swordfish and vegetables: Heat a large grill pan or skillet.
  5. Lightly brush the squash with olive oil and season with salt and pepper.
  6. Cook over medium-high heat, turning once, until lightly browned and slightly softened, about 3 minutes.
  7. Transfer to a plate.
  8. In a small bowl, gradually whisk the olive oil into the lemon juice and season well with salt and pepper.
  9. Pour 3 tblsps of the dressing into a medium bowl, add the fennel, and toss to coat.
  10. Stir the chopped plum tomato into the remaining dressing.
  11. Preheat the broiler.
  12. Brush the grill pan with olive oil and season the swordfish lightly with salt and pepper.
  13. Grill the swordfish over medium-high heat for 4 minutes.
  14. Turn the steaks over and spread with tapenade on top.
  15. Continue grilling until the fish is just firm to the touch, about 3 minutes longer.
  16. Sprinkle the tapenade with the bread crumbs and broil the swordfish for about 1 minute, until the bread crumbs are lightly browned.
  17. To serve: Fan the yellow squash in the center of each of 4 large plates.
  18. Mound the dressed fennel on the squash and set the swordfish on top.
  19. Spoon the tomato dressing around the fish and garnish with the sun-dried tomatoes.

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