Grilled Swordfish With Fig Relish
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces fresh figs
- 1tablespoon minced capers
- Zest of 1 lemon, minced
- Juice of 1 lemon
- 3tablespoons olive oil
- Salt and fresh black pepper to taste
- 1large or 2 smaller swordfish steaks, a total of 1½ to 2 pounds (tuna may be substituted)
- 2tablespoons chopped parsley
- 2tablespoons chopped basil
Nutritional analysis per serving (4 servings)
195 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 8 grams protein; 346 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a charcoal or wood fire or preheat a gas grill or the broiler. The fire should be moderately hot, and the rack set about 4 inches from the heat.
- Step 2
Gently rinse and stem the figs; chop them into about ¼-inch pieces, being sure to catch all the juice. Toss in a bowl with the capers, lemon zest and juice, 2 tablespoons of the olive oil, salt and pepper. Set aside while you cook the fish.
- Step 3
Brush or rub the fish with the remaining oil, season it with salt and pepper and grill it, turning once, for a total of 6 to 12 minutes. (Swordfish is done when firm and almost opaque throughout; tuna can be cooked to any degree of doneness you like.)
- Step 4
Just before serving, add the herbs to the fig relish; then taste and adjust the seasonings. Serve the fish with the fig relish spooned on top.
Private Notes
Comments
I was wondering how to use our ripening figs and this was perfect! Great recipe. Since I did not have parsley but did have mint, I substituted, and it went very well with the cilantro and lemon. The figs and herbs really added a special spark to the grilled swordfish.
Delicious! Adding basil and parsley made it! 2T olive oil were enough.
This was delicious. Too bad fresh figs are only available for a short time in late summer. I do not have a grill so I used the broiler in the oven. I think one could easily serve this at a dinner party. The only prep was chopping the figs. Looking forward to making it again.