Swordfish Nicoise

Swordfish Nicoise (Parade 19 May 1991)

1) Mix up the marinade:

2 T fresh lemon juice
2 T extra virgin olive oil
2 cloves garlic pressed
1 t. grated orange zest
1 t. finely grated lemon zest
1 t. chopped fresh rosemary
1 t. dried thyme
Black pepper to taste
4 swordfish steaks – 1 1/4 inches thick, 4 oz each.

Marinate the fish steaks at 30 min at room temperature, turning once.

2) Make the topping:

Peppers Nicoise

2 T olive oil
1 medium onion, halved and cut into slivers
2 lg red bell peppers, cored, seeded, cut into strips
1 T fresh orange juice
1 t. chopped fresh rosemary
1 t. grated orange zest
salt and pepper to taste
6 scallions (4 inches of green), sliced thin
1/3 c kalamata olives, pitted
2 T chopped parsley

Heat oil in skillet; add onion and cook for 3 minutes.  Add pepper strips, orange juice, rosemary, orange zest, salt and pepper to onions in skillet.  Cook, stirring over medium heat for 10 minutes.

Add scallions and olives, stir and cook for a minute longer.  Remove mixture to a bowl and bring to room temperature, then stir in 1 T. of chopped parsley.

3) Grill the Fish.

Lightly oil grill.  Place swordfish 3-4 minutes over hot goals and grill 3-4 minutes per side. (I used  a stovetop grill pan.)  Do not overcook.

4) Serve!

Arrange peppers nicoise on serving platter. Place swordfish on top and garnish with parsley and wedges of lemon or orange.

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