Ingredients:
- 4 (6 oz / 170g) swordfish steaks, about 1-inch thick
- 2 tbsp (30ml) extra virgin olive oil
- 1 tsp (5g) kosher salt
- ½ tsp (3g) freshly cracked black pepper
- 1 tbsp (15ml) fresh lemon juice
- ½ cup (75g) Castelvetrano olives, pitted and roughly chopped
- ¼ cup (40g) Kalamata olives, pitted and roughly chopped
- ¼ cup (40g) cherry tomatoes, quartered
- 2 tbsp (30g) capers, drained
- 2 cloves (6g) garlic, minced
- 3 tbsp (45ml) extra virgin olive oil
- 1 tbsp (15ml) red wine vinegar
- 2 tbsp (8g) fresh parsley, finely chopped
- ¼ tsp (1g) red pepper flakes
Instructions:
- Pat the swordfish steaks completely dry with paper towels to ensure a shattering crust.
- In a small bowl, whisk together 2 tbsp olive oil and lemon juice; brush this evenly over both sides of the steaks.
- Season the steaks generously with salt and pepper.
- Combine Castelvetrano olives, Kalamata olives, cherry tomatoes, capers, minced garlic, 3 tbsp olive oil, red wine vinegar, fresh parsley, and red pepper flakes in a mixing bowl, stirring gently to incorporate.
- Preheat your grill to high heat (approx. 450°F / 230°C) and oil the grates lightly to prevent sticking.
- Place the steaks on the grill and sear for 4–5 minutes per side without moving the fish to develop a deep char.
- Remove the swordfish when the internal temperature reaches 130°F (54°C) for medium-rare or 145°F (63°C) for well-done.
- Transfer the steaks to a platter and let them rest for 5 minutes.
- Spoon a generous amount of the olive salsa over each steak just before serving.