Grilled Swordfish with Olive Tapenade

Instructions

1. Step 1

   Preheat the grill over high heat. Clean the cooking surface well.

   Timer: 5 min (fixed)

   Cookware: grill

2. Step 2

   Combine the black olives, capers, anchovies, garlic, parsley, lemon juice, and olive oil in a food processor. Pulse until finely chopped but not completely smooth, then transfer the tapenade to a small bowl.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Anchovy, 150.0 gr Black Olive, 20.0 gr Caper, 30.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: food processor, small bowl

3. Step 3

   Pat the swordfish steaks dry. Brush them all over with the remaining 1 tbsp (15 ml) olive oil, then season with the salt and black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 2.0 gr Ground Black Pepper, 4.0 gr Salt, 4.0 piece Swordfish Steak

   Cookware: pastry brush

4. Step 4

   Place the swordfish on the hot grill and cook without moving until browned and easy to release.

   Timer: 4 min (fixed)

   Cookware: grill, tongs

5. Step 5

   Turn the steaks and grill until the centers reach 63°C and the flesh is opaque but still moist.

   Timer: 4 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

6. Step 6

   Transfer the swordfish to a serving platter and rest briefly. Spoon the olive tapenade over or alongside the steaks and serve.

   Timer: 3 min (fixed)

   Cookware: serving platter