Grilling Swordfish with Sicilian Pistachio Olive Relish

Grilled swordfish on a green plate with olive pistachio compote and charred lemon, fork placed to the right.

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Grilling Swordfish with Sicilian Pistachio Olive Relish

This simple Grilled Swordfish Recipe is fresh, flavorful and tastes like summer on the Sicilian coast! The fish gets a quick lemon garlic marinade before being grilled to perfection and topped with vibrant castelvetrano olive and pistachio salsa.

Prep Time: 15

Cook Time: 10

Total Time: 40

Servings: 2

Calories: 757kcal

Author: Nicole Gaffney

Ingredients

Swordfish & Marinade

2 swordfish steaks about 1-1 ½ inches thick
2 tablespoons extra virgin olive oil plus more for drizzling
1 tablespoon fresh lemon juice
1 clove garlic grated or minced
½ teaspoon lemon zest
½ teaspoon dried oregano or 1½ teaspoons fresh
¼ teaspoon red pepper flakes optional
Kosher salt and freshly ground black pepper
1 lemon halved (optional)
Flaky sea salt for serving (optional)

Pistachio Olive Topping

½ clove garlic small, minced
½ teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons fresh parsley finely chopped
¼ cup Castelvetrano olives pitted and roughly torn or chopped
¼ cup unsalted pistachios toasted and finely chopped
¼ cup extra virgin olive oil
Kosher salt and freshly ground black pepper

Instructions

Marinate the swordfish

In a small, shallow dish, whisk together the olive oil, lemon juice, garlic, lemon zest, oregano, red pepper flakes (if using), salt and pepper.
Place swordfish in a shallow dish or resealable bag and pour the marinade over top, turning to coat. Cover and refrigerate for 10-20 minutes, but no longer than 30 minutes.

Make the pistachio olive topping

In another small bowl, whisk together the garlic, lemon zest, lemon juice and honey.
Add the pistachios, parsley and olives, then mix in the olive oil until everything is well coated. Season with salt and pepper to taste, then set aside to let the flavors meld.

Grill and Serve

Preheat a grill or grill pan over high heat. Clean the grill grates and brush them lightly with oil.
Remove the swordfish from the marinade, letting any excess drip off, then place on the hot grill.
Grill for about 4-5 minutes per side, depending on thickness, or until opaque in the center and just cooked through. Be careful not to over cook, or the swordfish will be dry. Let rest for about 5 minutes.
While the swordfish is grilling, drizzle a little bit of olive oil on the cut side of each lemon, then place them cut-side-down on the grill. Remove when charred.
Transfer the fish to plates and spoon the pistachio olive topping generously over each steak. Serve immediately with the grilled lemon on the side.

Notes

Choose the right thickness. Aim for swordfish steaks about 1½ inches thick. Thinner pieces cook too quickly and can dry out, while thicker cuts allow for juicy perfection.
Preheat the grill well and oil the grill grates. Make sure it’s a hot grill so the fish sears quickly and releases easily. Medium-high heat is best for swordfish, whether using an outdoor grill, gas grill or stovetop grill pan.
Watch the cooking times closely. Swordfish cooks fast, usually about 4-5 minutes per side, depending on the thickness of the fish.
Don’t rely only on time. Check the thickest part of the fish with an instant-read thermometer and remove when it reaches 135°F in the center, about medium-well. This ensures the firm texture of swordfish stays moist.
Let the fish rest. Remove from the grill a few degrees before your target internal temperature, then let it rest for 5 minutes. Carryover heat will finish cooking for the best results.

Nutrition