Description
This swordfish steak recipe with charred citrus and olive relish offers a vibrant, fresh, and healthy meal. It’s an impressive yet quick solution perfect for busy families, proving elegant eating doesn’t require hours in the kitchen.
Ingredients
- 2 steaks fresh swordfish, about 1-inch (2.5 cm) thick (400-500g total)
- 1 large lemon
- 1 large orange
- 0.5 cup (75g) pitted Kalamata olives
- 0.25 cup (40g) pitted green olives
- 0.25 cup (10g) fresh parsley, chopped
- 2 tablespoons (4g) fresh mint, chopped
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely minced
- 1 tablespoon red wine vinegar
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prep The Citrus: Slice the lemon and orange into 0.25-inch thick rounds. Heat a dry, large skillet (a 10-inch cast iron skillet works wonderfully here) over medium-high heat until hot. Place the citrus slices directly on the hot pan and char for 1-2 minutes per side until lightly browned and fragrant. Set them aside; they will sweeten beautifully.
- Make The Olive Relish: Finely chop the pitted Kalamata and green olives, fresh parsley, mint, minced garlic, and shallot. In a small bowl, combine all chopped ingredients with 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, and the juice from half of a charred lemon. Stir well until thoroughly combined, then season with salt and pepper to taste; the mix should smell bright and briny.
- Sear The Swordfish: Pat swordfish steaks very dry, then season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sear for 3-4 minutes per side for 1-inch thick steaks, or until golden brown and cooked through (internal temperature 130-135°F). Remove from heat and let rest 5 minutes.
Notes
For fish, consider other firm white varieties like halibut or cod. Any mix of good quality pitted olives will work in the relish, and dried herbs can substitute fresh in a pinch (though fresh is best). Apple cider vinegar works if red wine vinegar is not available. To save time, skip charring citrus and use fresh wedges for garnish and juice from an uncharred lemon for the relish. Avoid overcooking swordfish; watch carefully and remove promptly to prevent dryness. For a healthier option, choose wild-caught swordfish and a high-quality, cold-pressed extra virgin olive oil. For younger palates, serve the relish on the side.
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing, Charring
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 steak (approx 200 g)
- Calories: 420 calories
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 60 mg
Keywords: swordfish, charred citrus, olive relish, healthy, quick meal, easy dinner, family-friendly, Mediterranean, pan-seared, fresh herbs