Swordfish With Olive, Pine Nut, and Parsley Relish

READY IN: 35mins
Recipe by Dr. Jenny

This light and easy recipe comes from Bon Appetit. DH and I enjoyed it. I actually used pimento stuffed green olives as those were the only olives I had on hand and it worked out fine. I cooked my swordfish a few more minutes on each side than the recipe called for.

Top Review by AZPARZYCH

This was an interesting but good flavor. I only had about 1/4 the amount of shallots so I reduced the rest of the relish ingredients to match. I used pimento-stuffed olives as well and left out the red pepper flakes. The fish was cooked perfectly in 9 minutes. Made for Photo Tag.

Ingredients Nutrition


  1. Sprinkle fish with 1/2 tsp red pepper, salt and pepper.
  2. Heat 1 Tb oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover.
  3. Add 1 Tb oil and shallots to skillet; saute over medium heat until golden, 3 to 4 minutes. Add 1/8 tsp red pepper, garlic, and olives; saute 1 minute.
  4. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.

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