Roasted Swordfish with Olive Tapenade and Tomates


Swordfish is a wonderfully densely firm white fish easy to prepare, absorbing the seasonings and flavoring perfectly. I love to roast, pan sear or grill swordfish it’s so versatile. In this recipe, I combined swordfish with another favorite – olive tapenade – then topped with petite tomatoes. Simply delicious!

Roasted Swordfish with Olive Tapenade and Tomatoes for Two

1 lb. swordfish

1 lemon, juiced

1/2 teaspoon sea salt

1/4 teaspoon pepper

olive tapenade

1 cup chopped petite tomatoes

2 tablespoon fresh basil, chopped

Preheat oven to 400 F. Place swordfish in an ovenproof dish. Pour lemon juice on top and season with salt in pepper.

Let stand while preparing olive tapenade. Place tapenade over swordfish then top with tomatoes. Sprinkle with fresh basil. Roast for 15 minutes. Serves 2.

Olive Tapenade

1 cups pitted Kalamata olives

2 clove garlic, chopped

1 teaspoon capers rinsed and dried

1 teaspoon lemon juice

2 teaspoons olive oil

Combine all ingredients in a food processor or blender. Puree until the olives are a fine spread. I like my black olive tapenade like a fine spread but you can try different constituencies from chopped to pureed.



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