Recipe

Baked Swordfish With Olive Relish Recipe

	Sosousme / All my dishes 2 months, 3 weeks ago Swordfish is a dense fish with a firm texture. When baked and topped with this tasty olive relish, it cries out to be served with a "Super Tuscan". Prep:15m Cook:15m Servings:4	Sosousme
	easy tasty red wine friendly fish lindysez 30 minute meal

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Ingredients

1/3 cup green olives, pitted and chopped

1/3 cup kalamata or black oil cured olives, pitted and chopped

1/4 cup roasted red pepper, chopped (you can do these yourself or you can use bottled, I use bottled)

1 tablespoon fresh parsley, minced

2 anchovies, drained and minced (this really gives a good flavor to the relish, so try to use them and don't go yuck)

2 teaspoons capers, drained

1 teaspoon red wine vinegar

1 large clove garlic, minced

2 tablespoons olive oil, divided

4 (6-ounce) swordfish steaks

Directions

Combine the olives, peppers, parsley, anchovies, capers, vinegar and garlic in a small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper, allow to sit for a while to let the flavors blend, 1 hour would be great. ( LindySez Party Tip: Make this the day before and let it sit overnight covered in the refrigerator. Bring to room temperature before serving.)

Preheat the oven to 400 degrees F. Brush the swordfish on both sides with olive oil; season with salt and pepper. Heat an oven proof skillet over medium high heat until hot; add the fish and sear on both sides until brown; then pop the pan in the oven to finish the cooking process; cook until done, about 10 minutes more.

Put the fish on a warm plate, top with the relish.

Per Serving: 338 Calories; 20g Fat (3g Sat, 9g Mono, 2g Poly); 34g Protein; 3g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 653mg Sodium.

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