Baked Swordfish with Olive Relish

Rating
Yields1 Serving
 4 -6oz. swordfish steaks (about 3/4 inch thick)
 ⅓ cup Chopped Pitted Green brine Cured OlivesSuch As Greek or Italian
 ⅓ cup Chopped Pitted Black brine Cured Olives(such as Kalamata)
 ¼ cup Roasted Red PeppersFrom a jar
 1 tbsp Minced Fresh Parsley
 2 Anchovy FilletsMinced
 2 tsp Drained Capers
 1 tsp Red Wine Vinegar
 1 Large Garlic CloveMinced
 3 tbsp Olive Oil
1

Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 T olive oil.
Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature.)
Preheat oven to 400°F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 T
olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon
olive relish over swordfish and serve

Category

Ingredients

 4 -6oz. swordfish steaks (about 3/4 inch thick)
 ⅓ cup Chopped Pitted Green brine Cured OlivesSuch As Greek or Italian
 ⅓ cup Chopped Pitted Black brine Cured Olives(such as Kalamata)
 ¼ cup Roasted Red PeppersFrom a jar
 1 tbsp Minced Fresh Parsley
 2 Anchovy FilletsMinced
 2 tsp Drained Capers
 1 tsp Red Wine Vinegar
 1 Large Garlic CloveMinced
 3 tbsp Olive Oil

Directions

1

Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 T olive oil.
Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature.)
Preheat oven to 400°F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 T
olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon
olive relish over swordfish and serve

Baked Swordfish with Olive Relish
IngredientsDirections