Broiled Swordfish with Spicy Olive Tapenade
- 1 Tbsp. chopped fresh rosemary (or 1 tsp. dried)
- 1/2 cup olive oil
- 1 1/2 Tbsp. balsamic vinegar
- 3 cloves garlic, finely minced
- 4 Swordfish fillets 6 – 8oz
- 1 cup tapenade
- 1 Tbsp. parsley, finely minced
- 1 cup pitted black olives
- 2 cloves garlic, minced
- 1 Tbsp onion, minced
- 3 Tbsp. capers
- 1/4 tsp. dried thyme
- 1/4 cup olive oil
- 1 tsp. dijon mustard
- 1/4 tsp. fresh lemon juice
- Mix together the olive oil, blasamic vinegar and rosemary in a shallow baking dish. Add the marlin fillets turning them once in the marinade. Cover and let marinate approximately half an hour.
- Preheat the broiler. Place fish on a rack in a broiler pan (spray or lightly coat the rack with oil to prevent sticking). Broil 4 inches from heat for about 4 or 5 minutes. Turn carefully and broil another 4 minutes or so until cooked through. Fish should be opaque in color. Remove fillets from oven and place on a platter. Cover each with a layer of tapenade, sprinkle with parsley and serve.
- Tapenade: Place all tapenade ingredients, except oil, in a food processor and process off and on until chopped but still chunky. With processor running add oil through the tube and process until finely chopped but not pureed. This will keep in the fridge for up to a week.