Grilled Swordfish with Green Olive Tapenade


For the Swordfish:

  • 4 swordfish steaks (about 6 ounces each)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste

For the Green Olive Tapenade:

  • 1 cup pitted green olives
  • 2 tablespoons capers
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  1. Preheat your grill to medium-high heat.

  2. Prepare the swordfish steaks by brushing them with olive oil and lemon juice. Season with salt and pepper on both sides.

  3. In a food processor, combine the green olives, capers, garlic, lemon juice, parsley, and extra virgin olive oil. Pulse the mixture until it forms a coarse paste. Season with salt and pepper to taste.

  4. Place the swordfish steaks on the preheated grill and cook for about 4-5 minutes per side, or until the fish is cooked through and has nice grill marks. Cooking time may vary depending on the thickness of the steaks.

  5. While the swordfish is grilling, spread a generous amount of the green olive tapenade on one side of each swordfish steak.

  6. Once the swordfish is cooked, transfer it to a serving platter. Serve the grilled swordfish with a dollop of the green olive tapenade on top of each steak.

  7. Optionally, you can garnish with some fresh parsley leaves and serve with lemon wedges on the side.

  8. Enjoy your flavorful grilled swordfish with green olive tapenade! It pairs well with a side of roasted vegetables, couscous, or a fresh green salad.

Note: You can refrigerate any leftover green olive tapenade in an airtight container for up to a week and use it as a condiment for sandwiches, bruschetta, or pasta dishes. 

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