Seared Swordfish with Roasted Pepper-Basil Relish
Seared swordfish steaks topped with a savory roasted red pepper and basil relish, finished with a drizzle of olive oil.
Ingredients
For the Swordfish:
6 oz swordfish steak, about 1 inch thick
1 Tbsp butter (for searing)
Salt and black pepper, to taste
1 Tbsp olive oil (for finishing)
For the Roasted Pepper-Basil Relish:
¼ cup roasted red bell pepper, finely diced
¼ cup cherry tomatoes, finely diced
2 Tbsp Kalamata olives, pitted and finely chopped
1 Tbsp fresh basil, finely chopped
1 Tbsp red onion, finely minced
1 tsp capers, drained
1 Tbsp olive oil
1 tsp lemon juice
¼ tsp dried oregano
¼ tsp black pepper
Macronutrients
Protein: 42g
Fat: 31g
Carbs: 5g
Preparation
Prepare the Relish: In a small bowl, combine the diced roasted red bell pepper (¼ cup), diced cherry tomatoes (¼ cup), chopped Kalamata olives (2 Tbsp), chopped basil (1 Tbsp), minced red onion (1 Tbsp), capers (1 tsp), olive oil (1 Tbsp), lemon juice (1 tsp), dried oregano (¼ tsp), and black pepper (¼ tsp). Mix thoroughly and set aside to let the flavors meld.
Cook the Swordfish: Pat the swordfish steak (6 oz) dry with paper towels and season with salt and black pepper. Melt the butter (1 Tbsp) in a skillet over medium-high heat. Sear the swordfish for 3–4 minutes per side until golden and just cooked through (internal temp about 135°F). Remove from the skillet and let rest for 2 minutes.
Assemble the Dish: Place the seared swordfish on a serving plate. Top generously with the roasted pepper-basil relish. Drizzle with olive oil (1 Tbsp) before serving.
TUESDAY 250805