This simple and flavorful dish defines the essence of a great summer meal. A bright and herby tomato-olive relish provides a hit of flavor for meaty swordfish, and fluffy couscous rounds out the Mediterranean-inspired dish.
Ingredients
- 1 lemon
- 2 cups grape tomatoes, diced
- ¾ cup Kalamata olives, pitted and diced
- ⅓ cup chopped fresh parsley
- 3 Tbsp. olive oil, divided
- 4 (6 - oz.) swordfish steaks, about 1-inch thick
- 1 cup couscous
Steps
- Into a medium bowl, grate 2 teaspoons zest from lemon. Cut lemon into wedges and set aside. To bowl, add tomatoes, olives, parsley and 1 tablespoon oil. Season with salt and pepper and toss to combine. Set aside.
- Pat steaks dry with paper towels. Brush both sides lightly with remaining 2 tablespoons oil and season with salt and pepper.
- Set grill to medium-high. Clean and oil grates to prevent sticking. Place steaks directly on hot grates. Grill until grill marks appear and fish releases easily and is cooked through, 4–6 minutes per side. Transfer swordfish to a platter and rest 5 minutes.
- Meanwhile, cook couscous according to package directions. Fluff with a fork. Spoon the tomato-olive relish over fish. Serve with lemon wedges and couscous.
This recipe is
- Nut-free
- Dairy-free
- Egg-free
- Lactose-free
Tags
- barbecue recipe
- Healthy Dinner
- grilled swordfish
- Fresh Magazine May June 2026
- fresh herbs
- Mediterranean
- quick weeknight
- tomato olive relish
- couscous side