Provençal Grilled Swordfish with Olive Tapenade

Ingredients

• 4 pieces swordfish steaks, 1-inch thick
• 0.5 cup extra-virgin olive oil
• 1 cup pitted kalamata olives
• 2 tablespoons capers, drained
• 2 tablespoons fresh lemon juice
• 2 cloves garlic cloves, minced
• 0.25 cup fresh parsley, chopped
• 1 teaspoon dried herbes de Provence
• 0.5 teaspoon anchovy paste(optional)
• 0.5 teaspoon sea salt
• 0.5 teaspoon black pepper

Instructions

1. 1

   Prepare the tapenade by pulsing olives, capers, garlic, parsley, and 2 tablespoons of olive oil in a food processor until coarsely chopped.

2. 2

   Stir in the anchovy paste and 1 tablespoon of lemon juice into the tapenade mixture, then set aside at room temperature.

3. 3

   Pat the swordfish steaks dry with paper towels and brush both sides with the remaining olive oil.

4. 4

   Season the fish steaks evenly with herbes de Provence, salt, and black pepper.

5. 5

   Preheat your grill or grill pan to medium-high heat and lightly oil the grates.

6. 6

   Grill the swordfish for 4 to 5 minutes per side, or until the flesh is opaque throughout and firm to the touch.

7. 7

   Remove the fish from the grill and immediately drizzle with the remaining lemon juice.

8. 8

   Top each steak with a generous spoonful of the olive tapenade and serve immediately.