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–+ servings

Grilled Swordfish Souvlaki with Olive Tapenade

Swordfish is one of the great grilling fish -- its dense, meaty texture holds a skewer perfectly and develops beautiful caramelization over high heat.
Print Recipe
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 415kcal

Ingredients

  • 2 lbs fresh swordfish steak cut into 1.5-inch cubes
  • 3 tbsp extra-virgin olive oil
  • Juice of 1 lemon
  • 1 tbsp dried oregano
  • 1 garlic clove minced
  • 16 cherry tomatoes
  • Salt and cracked black pepper
  • 1 cup Kalamata olives pitted
  • 2 tbsp capers drained
  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley
  • Pinch of chili flakes

Instructions

  • Tapenade: Pulse all ingredients in a food processor until roughly chopped -- keep it slightly textured, not pureed. Refrigerate.
  • Toss swordfish with olive oil, lemon juice, oregano, garlic, salt, and pepper. Marinate 20 minutes (no more -- lemon will start cooking the fish).
  • Thread swordfish alternating with cherry tomatoes onto skewers.
  • Grill on high heat 3 minutes per side -- swordfish cooks fast and should be just opaque at the center. Overcooked swordfish is dry; pull it while there is still a hint of pink.
  • Serve immediately with tapenade spooned alongside.

Nutrition

Serving: 1serving | Calories: 415kcal | Protein: 38g | Fat: 26g | Fiber: 1.5g
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