Grilled Swordfish Steaks with Tomato Olive Relish is a simple grilled fish recipe. White fish is topped with a simple warm salsa for a healthy and light dinner.
Prep Time5 minutesmins
Cook Time10 minutesmins
Preheat Time10 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Mediterranean
Keyword: 30 Min or Less, BBQ, Gluten Free, Keto/Low Carb, Seafood
Preheat your grill to medium heat. Preheat a skillet on the stove/grill or grill basket with small holes on the grill for the relish. Something that the pieces will not fall through.
Meanwhile, cut the tomatoes in half and chop the olives. Leave them large enough that they will not fall through any holes in the grill pan.
Season both sides of the fish with salt and pepper. Brush your grill (and/or the fish, honestly) with some oil to help prevent it from sticking.
When the grill is hot, add the swordfish to the grill.
When you add the fish, add the tomatoes and olives to the preheated skillet or grill basket.
Cook the fish for approximately 5 minutes. The fish should release somewhat easily from the grill. Flip over.
When the fish is flipped, your tomatoes should just be starting to burst or shrivel a little. Remove from the heat and place in a small bowl. If not bursting or shriveling, let them go a little longer or move to a hot spot on the grill to speed along.
Make the relish while the fish finishes cooking by adding the remaining ingredients to the tomatoes and olives: lemon juice and zest, garlic, dried rosemary, and a pinch of salt and pepper. Stir to combine and season to taste.
Finish cooking the fish, an additional 5 minutes or so on the second side. Remove from the heat.
Top the fish with the relish, or serve on the side. Serve immediately.
Notes
You can skip the lemon zest if you want and just use the juice, but it adds great flavor.This recipe is great served on top of a rice or vegetable like asparagus. Double up the relish recipe if you want a lot of it!