Cookstr.com

Grilled Swordfish with Artichokes, Tomatoes, and Olives

Updated February 23, 2016
(1 Votes)

0 Comments

This image courtesy of Joseph DeLeo

Along with tuna, swordfish is probably the preeminent grilling fish, because the tight texture of its flesh approximates that of meat. Swordfish freezes better than any fish I know. I hesitate to say this, but there is some pretty high quality frozen swordfish referred to as “clipper sword,” because it is caught and quick-frozen within hours. Freezing technology has advanced a great deal over the years, and I think a lot more of our seafood than we know is frozen and then thawed before we eat it. But back to cooking. Here we accent the steak like quality of swordfish with a collection of Mediterranean ingredients mixed together in a free-form chunky relish/salad type of preparation. The poached, then grilled artichokes are excellent all by themselves, but they are even better mixed with the other ingredients, and I think they complement the swordfish very well. You can substitute steaks of tuna, mahi mahi, or salmon in this recipe.

Serves4

Cooking Methodgrilling

CostModerate

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Equipmentgrill

Five Ingredients or LessYes

Mealdinner

Taste and Textureherby, hot & spicy, light, rich, salty, savory, sharp, smoky

Ingredients

  • 2 large artichokes
  • ¼ cup vegetable oil
  • Salt and freshly cracked black pepper to taste
  • 1 large tomato, cored and diced large
  • ½ cup pitted brine-cured black olives
  • ¼ cup roughly chopped fresh parsley
  • 1 teaspoon minced garlic
  • 1 teaspoon red pepper flakes
  • 1/3 cup extra virgin olive oil
  • ¼ cup fresh lemon juice (about 1 lemon)
  • 4 8-ounce swordfish steaks, about 1½ inches thick

Instructions

Cut off the top third of each artichoke, snip off the sharp tips from the remaining leaves, and trim the bottom slightly so that it is even.

In a small stockpot, bring 3 quarts of lightly salted water to a boil. Add the artichokes and boil for about 20 minutes, or until the outer leaves pull away easily with a sharp tug. Drain the artichokes, immediately plunge them into ice and water to stop the cooking process, and then drain again.

Cut the artichokes in half lengthwise, brush them lightly with 2 tablespoons of the vegetable oil, and sprinkle with salt and pepper to taste. Place the artichokes on the grill over a medium-hot fire, cut side down, and cook them for about 10 minutes, or until the cut sides are well browned. Remove the artichokes and cut each half in half.

In a medium bowl, combine the artichokes, tomato, olives, parsley, garlic, red pepper flakes, olive oil, and lemon juice and mix well. Set aside.

Check to be sure the fire is still at the medium-hot level. If it is not, add a bit of fuel and wait until it is caught. Rub the swordfish steaks with the remaining 2 tablespoons olive oil, sprinkle with salt and pepper to taste, and place on the grill. Cook for 5 to 7 minutes per side, turning only once. To check for doneness: Cut into one of the steaks; it should be just opaque throughout. Remove from the grill and serve, topped with the artichoke mixture.

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password