Pan Seared Swordfish with Olive Tapenade
Pan Seared Swordfish with Olive Tapenade is a dinner you won’t soon forget! Cooked in one pan with asparagus and topped with a vibrant olive tapenade, the golden encrusted fish has restaurant-worthy flavors and takes less than 30 minutes to prepare.
Servings: 2 servings
Ingredients
- 1 1/4 lb swordfish
- 1 bunch fresh asparagus
- 1/3 cup olive oil
- 1 tsp salt and pepper
- 1/2 tbsp butter
- 1/2 tsp oregano
Olive Tapenade
- 2 tbsp capers chopped
- 3 tbsp olives (green, black or both) chopped
- 1 tbsp fresh parsley finely chopped
- fresh lemon
Instructions
- Rinse and pat dry swordfish with paper towel. Season with 1 tbsp olive oil, salt and pepper on both sides.
- Wash asparagus in cold running water, then trim the bottoms. Season with 1 tsp oil, salt, pepper and oregano. Cook alongside the swordfish.
- Melt butter in cast iron griddle over medium-high heat. Add swordfish and asparagus, cook in batches if you need to but a medium size griddle should fit everything. Sear swordfish steaks until browned on each side and just cooked through, about 4-6 minutes on each side or until internal temperature registers 135F degrees for medium or 145F degrees for well done.
- Meanwhile add chopped capers and olives, parsley and remaining olive oil to a small bowl and mix to combine. Salt is not needed but you may add black pepper and/ or a pinch of red pepper flakes.
- Serve pan seared swordfish topped with olive tapenade and a side of asparagus.
Nutrition
Calories: 795kcal | Carbohydrates: 10g | Protein: 61g | Fat: 57g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1811mg | Potassium: 1671mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2283IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 7mg