Grilled Swordfish with Tomato and Olive Salsa (Espadon grillé avec salsa tomate et olive)
This grilled swordfish with tomato and olive salsa is a classic dish from Monégasque cuisine. The combination of the tender swordfish with the fresh and tangy salsa creates a delightful flavor experience that is perfect for a special dinner.
Ingredients
- 4 swordfish steaks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, diced
- 1/4 cup pitted kalamata olives, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
Instructions
- Preheat the grill to medium-high heat.
- Brush the swordfish steaks with olive oil and season with salt and pepper.
- Grill the swordfish for 4-5 minutes on each side, or until cooked through.
- In a bowl, combine the cherry tomatoes, kalamata olives, parsley, red wine vinegar, and garlic to make the salsa.
- Serve the grilled swordfish topped with the tomato and olive salsa.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Grill Tongs Brush Bowl
Tools
Grill Knife Cutting board
Serving suggestions
Serve the grilled swordfish with a side of roasted vegetables and a glass of chilled white wine.
Tips & tricks
Make sure not to overcook the swordfish to keep it tender and juicy.
Cost
$20