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Swordfish with Olive Relish

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

This fish is grilled over direct heat and finished with a olive and caper relish.


  • 2 pounds swordfish
  • kosher salt and pepper, as needed
  • For the Relish:
  • 2/3 cup pitted Kalamata olives, coarsely chopped
  • 1/4 small red onion, kept in large chunks
  • 3 tablespoons capers, drained
  • 1 tablespoon finely chopped basil
  • 2 tablespoon finely chopped Italian parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Pinch of red-pepper flakes and salt, to taste
  • 8 wedges lemon, for serving


  • 1. Preheat the EGG to 450º using indirect heat. Combine the capers and olives on a grill safe pan. Roast for about 30 minutes. Remove from the grill and toss in the remaining ingredients except the onion.
  • 2. Preheat the EGG to 400º using direct heat and a cast iron grate. Grill the onion until char marks form. Remove from the grill. Grill the lemons until char marks form and set aside.
  • 3. Season the fish with the salt and pepper. Grill the fish for 2-3 minutes per side or until it is cooked throughout.
  • 4. Add the onion to the caper and olive mixture. Season to taste. Serve the fish with the relish and grilled lemons on the side.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828