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
- 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
- 2 tbsp capers chopped
- 3 tbsp olives (green, black or both) chopped
- 1 tbsp fresh parsley finely chopped
- fresh lemon
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.
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