Swordfish Salmoriglio with Green Olive Tapenade
Swordfish Salmoriglio with Green Olive Tapenade. It’s Ash Wednesday and for us Italians that means fish for dinner. This swordfish is simple but it’s so delicious. Seared in a lemony oregano sauce and topped with a tangy pistachio olive tapenade. It’s light, it’s colorful, and it totally has me thinking spring!!
So, we’ve kind of become a little addicted to this dish. We’ve been making it quite a bit lately so we wanted to share it with you guys. It’s super simple, but so so flavorful. It’s a little herby, a little tangy, a little salty. The swordfish in the lemony sauce alone is really delicious. But add that green olive tapenade and it’s seriously incredible.
The green olive tapenade is actually my favorite part of the dish though. It pairs so perfectly. The swordfish melts in your mouth and then the olive tapenade adds the most amazing tangy, salty touch.
Growing up I always remember loving green olives. Like seriously being addicted to them. I guess not much has changed because i’m still pretty addicted to them. If you aren't a fan of olives, well i’m kind of disappointed. Just kidding… well kind of not kidding. But anyway, this swordfish is totally good without the tapenade. Or you can get creative and make your own tapenade or even a chimichurri sauce would be delicious. Either way, you guys need to try this recipe because it comes together in minutes and is one of those simply delicious kind of dishes.
Ingredients
For the Swordfish
2 pounds fresh swordfish steaks
2 lemons; zested and juiced
1/2 cup olive oil
2 tablespoons fresh oregano
salt and pepper
1/3 cup flat leaf parsley; chopped
For the Green Olive Tapenade
1/2 pound pitted castelvetrano olives
1/4 cup pistachios
1/4 cup fresh parsley
1/4 cup fresh oregano leaves
1/4 cup fresh basil
1/3 cup olive oil
zest and juice 1 lemon
salt and pepper
Directions
Marinate the swordfish in the lemon, olive oil, oregano, salt, and pepper. In a large sauté pan, cook the swordfish, 4 minutes per side until browned. Remove to a platter. Drizzle with extra sauce.
Meanwhile make the olive tapenade. Add all ingredients to a food processor and coarsely chop.
Serve topped with fresh oregano, fresh parsley, and olive tapenade.
