Baked Swordfish With Olive Relish Recipes

BAKED SWORDFISH WITH OLIVE RELISH - NUWAVE OVEN - FLAVORWAVE

Steps:

• 4 6-ounce swordfish steaks (about 3/4 inch thick).
• Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl.
• Stir in 1 tablespoon olive oil.
• Season with salt and pepper.
• Let stand 1 hour. (Can be made 1 day ahead. Cover and chill.
• Serve at room temperature. ).
• Place swordfish steaks on a 4" rack. Brush swordfish on both sides with remaining 2 tablespoons olive oil.
• Season with salt and pepper.
• Bake on HI just until fish is cooked through, about 5 minutes per side.
• Transfer to platter.
• Spoon olive relish over swordfish and serve.

BAKED SWORDFISH WITH OLIVE RELISH

Steps:

• Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature. )
• Preheat oven to 400°F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon olive relish over swordfish and serve.

SWORDFISH WITH OLIVE, PINENUT, AND PARSLEY RELISH

Steps:

• Sprinkle fish with 1/2 teaspoon red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.