In this recipe you will learn to make a savory olive tapinade that is great over fish or on crackers. You will be left with plenty of extra tapinade to eat the next day when believe it or not, it tastes even better.
Swordfish with an Olive Tapenade
In this recipe you will learn to make a savory olive tapenade that is great over fish or on crackers. You will be left with plenty of extra tapenade to eat the next day when believe it or not, it tastes even better.
Ingredients
- swordfish at room temperature
- salt to taste
- black pepper to taste
- 1 tbsp extra virgin olive oil
Olive Tapenade
- 1 tbsp capers finely chopped
- yellow onion finely chopped
- 1 tbsp parsley finely chopped
- 1 tbsp oregano finely chopped
- 1 tbsp basil finely chopped
- ¼ cup sundried tomatoes finely chopped
- 1 cup pitted kalamata olives / black olives finely chopped
- 1 filet anchovies finely minced, almost to a paste
- ¼ cup extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- In a large bowl combine oregano, basil, parsley, sundried tomatoes, capers, olives, yellow onions and anchovies to a bowl. Add olive oil and stir to combine. Add salt and black pepper to taste. Let it sit.
- Season both sides of the fish with salt and pepper. Into a hot pan add olive oil. Add the fish. Cook for about 3 minutes per side. The internal temperature of the fish should reach 145°F
- To serve top the swordfish with a tablespoon or two of the tapenade. Enjoy!
Notes
Make the tapenade a day ahead of time if possible. This will allow the flavors to merry and it will be even more delicious!
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