Prep 15 mins
Cook 15 mins
This recipe is filled with the glorious flavours of the Mediterranean. From chef John Schenk.
- 1⁄2 cup green olives, such as picholine,pitted
- 1⁄4 cup fresh flat leaf parsley
- 2 anchovy fillets
- 1 tablespoon drained capers
- 1 clove garlic
- 2 teaspoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- cayenne pepper
Swordfish and Vegetables
- 3 medium yellow squash, sliced 1/8 to ¼ inch thick on the diagonal
- 6 tablespoons extra virgin olive oil, plus more for brushing
- 2 tablespoons fresh lemon juice
- 2 medium fennel bulbs, trimmed,quartered,cored and thinly sliced,lengthwise
- 1 ripe plum tomato, peeled seeded and finely chopped
- 4 (6 ounce) swordfish steaks, about 1 inch thick
- 3 tablespoons plain breadcrumbs
- 1⁄4 cup drained sun-dried tomato packed in oil, quartered lengthwise
- Prepare the tapenade: In a food processor, combine the olives, parsley, anchovies, capers and garlic and pulse until coarsely chopped.
- With the machine on, add the oil and vinegar in a steady stream.
- Season with cayenne, salt and pepper.
- (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.
- Lightly brush the squash with olive oil and season with salt and pepper.
- Cook over medium-high heat, turning once, until lightly browned and slightly softened, about 3 minutes.
- Transfer to a plate.
- In a small bowl, gradually whisk the olive oil into the lemon juice and season well with salt and pepper.
- Pour 3 tblsps of the dressing into a medium bowl, add the fennel, and toss to coat.
- Stir the chopped plum tomato into the remaining dressing.
- Preheat the broiler.
- Brush the grill pan with olive oil and season the swordfish lightly with salt and pepper.
- Grill the swordfish over medium-high heat for 4 minutes.
- Turn the steaks over and spread with tapenade on top.
- Continue grilling until the fish is just firm to the touch, about 3 minutes longer.
- Sprinkle the tapenade with the bread crumbs and broil the swordfish for about 1 minute, until the bread crumbs are lightly browned.
- To serve: Fan the yellow squash in the center of each of 4 large plates.
- Mound the dressed fennel on the squash and set the swordfish on top.
- Spoon the tomato dressing around the fish and garnish with the sun-dried tomatoes.