Swordfish with Warm Tomato-Citrus Relish and Gremolata Salsa
 
Prep time
Cook time
Total time
 
This vibrant swordfish recipe takes advantage of the best thing about winter produce - glorious, seasonal citrus! Sweet blood orange and tomatoes, tart Meyer lemon and sherry vinegar, briny olives and capers, herbaceous parsley, and smoky, savory paprika and sherry vinegar layer together in perfect harmony.
Author:
Recipe type: Entrée, Seafood
Cuisine: Mediterranean, Modern American
Yield: 4 servings
Ingredients
  • For Gremolata Salsa
  • 45 ml (3 Tbsp) olive or avocado oil
  • 30 ml (2 Tbsp) aged sherry vinegar
  • Zest of one well-scrubbed organic¹ blood orange or navel orange
  • Zest of one well-scrubbed organic Meyer lemon
  • 1 cup loosely packed Italian parsley leaves (from 1 standard bunch), minced
  • 1 clove garlic, grated or very finely minced
  • Kosher salt
  • Freshly ground pepper to taste
  • For Fish
  • 15 ml (1 Tbsp) olive oil
  • Four wild-caught swordfish steaks² (6 ounces each)
  • ⅛ tsp smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • For Relish
  • 15 ml (1 Tbsp) olive oil
  • 1 lb cherry tomatoes, halved
  • Pinch of crushed red pepper flakes
  • Pinch of smoked paprika
  • Kosher salt
  • 15 ml (1 Tbsp) aged sherry vinegar
  • 2 cloves garlic, thinly sliced
  • Segments of 1 large organic blood orange or navel orange, chopped
  • Segments of 1 large organic Meyer lemon, chopped
  • 5 oz (about 36) mixed pitted olives, halved (or quartered if very large)
  • 1 oz brine-packed capers, drained (yield 2 heaping tablespoons)
  • Freshly ground black pepper
Procedure
  1. Preheat oven to 400 before you begin your prep.
  2. Make the Salsa: In a small bowl whisk together olive oil, vinegar, orange and lemon zest, minced parsley and grated garlic. Season to taste with salt and pepper. Set aside.
  3. Cook the fish: Heat the oil in a large ovenproof skillet over medium-high heat. Season fish generously on both sides with salt and pepper, and sprinkle with smoked paprika. Add the fish to the pan and cook 2-3 minutes or until steaks are nicely browned on the bottom and release easily from the pan. Carefully flip the fish over, transfer the pan to the oven, and roast for 5-8 minutes until just cooked through. (Cooking time will depend on the thickness of the steaks.)
  4. While fish is roasting, make the relish: Heat olive oil in a skillet over medium-high heat until shimmering. Add tomatoes (be careful - the moisture from the tomatoes may cause the oil to spatter), crushed red pepper, smoked paprika and a pinch of salt. Cook, tossing frequently, until tomatoes are somewhat softened and lightly browned in a few spots, about 2 minutes. Add sherry vinegar and swirl pan or scrape with a wooden spoon to loosen any bits of tomato that are stuck to the bottom. Add garlic and cook for 1-2 minutes until translucent. Add orange and lemon segments, olives, capers, and 2-3 grinds of black pepper. Toss everything together and cook 1-2 more minutes until everything is heated through and citrus begins to break down. Taste for seasoning and add a pinch of salt if necessary.
  5. Serve: Transfer swordfish steaks to plates, spoon relish over steaks, and drizzle with salsa.
Notes
¹If you can't find Meyer lemons, substitute one standard lemon plus an extra orange.

²If you don't have access to wild-caught swordfish or you just aren't a fan, substitute mahi-mahi, halibut or yellowfin tuna. Be sure to adjust cooking time and doneness accordingly. (I recommend cooking tuna steaks to medium at most; I prefer mine rare to barely medium-rare).
Nutrition Information
Serving size: 6 oz fish + ¾ cup relish + 1 tbsp salsa
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/swordfish-tomato-citrus/