This is one of those dishes that reminds me of the Mediterranean in summer.  Swordfish is a bit tricky to cook properly–it’s one of those fish that should be cooked through, not medium rare (too rubbery), but not overcooked (too dry).  The best way to grill it is on ultra-high heat for about 3 – 4 minutes per side, depending on the strength of your grill.  Let it rest for a few minutes and continue cooking through.

I like to start my swordfish (as I do my tuna) with a little marinade an hour or so ahead of cooking:  simply rub with oil, thyme, a few chili flakes and lemon zest.

Just before grilling,  I season both sides generously with salt.   After they’re grilled, while still sizzling hot, I top them with a touch of black olive tapenade, laced with lemon zest and olive oil.

Tonight, I’m serving the fish with boiled yukon gold potatoes, dressed with my green sauce from the other evening–the sauce has stayed beautifully green in the fridge.

In addition, I’ve made oyster mushrooms with red pepper.  A nice pile of fresh local salad greens dressed with olive oil and red wine vinegar rounds out the plate.

Grilled Swordfish with Black Olive Tapenade

serves 2

2 swordfish steaks, skin removed, totaling 1 lb

zest of 1 lemon

1/4 tsp chili flakes

1/2 tsp fresh thyme

4 tbls black olive tapenade

2 tbls olive oil

salt and pepper to taste

An hour prior to grilling, rub fish with the thyme, chili flakes, half the olive oil and half the lemon zest.  Let rest at room temperature until grilling.  Just before grilling, coat each side of the fish generously with salt.

While grilling, combine tapenade with 1 tbl olive oil and the remaining lemon zest.

Grill fish on high heat for approximately 3 minutes per side, until cooked through.  Let rest at least 5 minutes, then top with tapenade mixture.