Grilled Swordfish with Green Olive Tapenade

Ingredients

• 1 cup pitted green olives (such as castelvetrano)
• 1 tablespoon capers (drained)
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon minced garlic
• 1 anchovy fillet (finely chopped)
• freshly ground black pepper (to taste)
• 4 6-ounce swordfish steaks (1 1/2-inches thick)
• extra-virgin olive oil
• kosher salt and freshly ground black pepper (to taste)
• lemon wedges (for serving, optional)

Instructions

1. 1

   To make the green olive tapenade, combine olives, capers, olive oil, fresh lemon juice and zest, parsley, garlic and anchovy fillet in the bowl of a food processor; pulse just until the olives are finely chopped. Season to taste with pepper. Transfer to bowl; cover and refrigerate until ready to serve.

2. 2

   Preheat your grill to medium-high (400˚F).

3. 3

   Pat swordfish steaks dry and place on a plate. Rub generously with olive oil and season with kosher salt and pepper.

4. 4

   Brush grill grates with oil just before adding swordfish steaks in a single layer, leaving a little space between each. Grill steaks with the lid down 4-5 minutes, depending on thickness. Using tongs or a thin, metal spatula, gently flip each steak. Grill 4-5 minutes more (again with the lid down) until just opaque or until the fish reaches an internal temperature of 145˚F.

5. 5

   Transfer swordfish to platter and spoon tapenade over. Serve with lemon wedges if desired.