Grilled Swordfish with green olives and oranges

Name: Grilled Swordfish with green olives and oranges
Cuisine: American
Ingredients: 1 small clove garlic, very thinly sliced; ¼ teaspoon crushed red pepper flakes; 2 tablespoons olive oil; 1 tablespoon capers, drained and chopped; Four 5-to-6-ounce (140-to-170-g) skin-on swordfish fillets; Olive oil, for brushing; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 2 navel oranges, cut into segments and juice reserved; 3 oil-packed anchovies in olive oil, drained and chopped; 2 tablespoons chopped fresh flat-leaf parsley; 1 cup (155 g) pitted green olives, such as Cerignola, pitted and coarsely chopped; 1 cup (155 g) pitted green olives, such as Cerignola, pitted and coarsely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Swordfish is one of the easiest fish to grill because of its firm, meaty texture. And it holds up to robust flavors, like the green olives, capers, anchovies, and garlic that accompany this easy recipe. Oranges help brighten the overall dish.

Ingredients

Garnish

2 navel oranges, cut into segments and juice reserved
Kosher salt and freshly ground pepper

Americas
United States
California
Fish course
Gluten-free
Pescatarian

Method

To make the garnish, combine the citrus segments and juice in a small bowl and season very lightly with salt and pepper. Set aside.

To make the relish, in a small bowl, combine the olives, anchovies, parsley, olive oil, capers, garlic, and crushed red pepper. Stir to mix then season with salt and pepper. Set aside.

To make the swordfish, prepare a medium-hot fire in a charcoal g