Swordfish with green olive salsa

Time 30 minutes
Yields Serves 6
Swordfish with green olive salsa
(Bryan Chan / Los Angeles Times)

Start a fire in a grill or preheat the broiler.


To pit the olives, place them on a cutting board and crush them with the side of a chef’s knife. Pull them apart and discard the pits. Gather the olive meat in a pile and chop it coarsely. You should have about three-fourths cup.


In a mixing bowl, combine the olives, chopped red bell pepper and crushed red pepper flakes. Place the garlic clove in a large mortar with about one-fourth teaspoon salt and the fennel seeds. Crush into a paste. Slowly add two-thirds cup olive oil, stirring constantly with the pestle.


Pour the olive oil mixture over the olives and add the vinegar. Stir several times to turn the mixture into a rough, loose paste. Taste and adjust seasoning, adding more vinegar or salt if necessary. Stir in the chopped parsley and set aside.


Pat the swordfish dry with paper towels and season with salt and pepper. Rub both sides lightly with a little olive oil. Moisten a paper towel with olive oil and lightly moisten the surface of the grill or broiler pan. Immediately place the swordfish on the grill and cook just until lightly browned, 3 to 4 minutes per side. Swordfish should be cooked through, but don’t let it dry out.


Place the swordfish on a platter. Stir the salsa one more time and spoon it over the fish. Serve immediately, passing any leftover salsa on the side.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Leslie Brenner
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