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Swordfish with green olive salsa

Time 30 minutes
Yields Serves 6
Swordfish with green olive salsa
(Bryan Chan / Los Angeles Times)
1

Start a fire in a grill or preheat the broiler.

2

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.

3

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.

4

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.

5

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.

6

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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