This quick, easy & delicious Sicilian Swordfish recipe is a great way to spice up your weekly dinner game or impress at your next gathering! Bonus? It’s healthy. Like, really healthy! Swordfish boasts an impressive resume including high protein-low calorie balance, omega-3 fatty acids, no carbs (talking to you, you Keto fans!) anti-inflammatory properties, can reduce the risk of cardiovascular problems…Need I go on?
But, when we add the bright flavors of basil, the brine of the olives & tart from the fresh lemon, “healthy” won’t be the first thing that comes to mind. The light, summery flair of this dish will be the star at your next BBQ this season or a weeknight dinner for two. Just be prepared to pass out the recipe at the end of the party, or don’t. It can be our healthy, little secret.
Know Your Ingredient:
As with all fish, I highly recommend a quality, wild caught choice. It’s worth the extra money. Farm raised breeds are often fed antibiotics, swim in dirty water and are treated with pesticides. As I said above, swordfish has a laundry list of wonderful properties. Still not convinced? No fear, this dish is equally as delicious with halibut or salmon.
- 4 Swordfish Steaks approx 4 oz, each
- 1 Tbsp garlic powder
- 1 Tbsp dried basil
- 1 tsp fennel seed, ground
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 cup Castelvetrano olives, pitted
- 1 Roma tomato, chopped
- 1/4 cup fresh basil, chopped
- 1/8 cup red onion, finely chopped
- 3 cloves garlic, chopped
- 1/2 lemon, juiced & zest
- 1/4 cup good olive oil & some for drizzling
- Prepare the grill or cast iron pan (medium-high heat).
- In a small mixing bowl add olives, fresh basil, garlic, tomato, lemon juice & zest & olive oil. Let stand to marry flavors together for at least 15 minutes.
- In a separate small mixing bowl, mix together garlic powder, dried basil, fennel seed, red pepper flakes & salt. Sprinkle this evenly on both sides of swordfish steaks.
- Once the grill or pan is smoking hot, add a drizzle of olive oil (or oil of choice, avocado is always a nice choice!). Add the fish & cook for approximately 3 minutes per side, or until the inside reaches approximately 145 degrees Fahrenheit.
- Remove fish from heat and plate on serving platter. Spoon the olive, basil mixture on top and serve warm.