HealthAgenda

Recipes

Swordfish with crushed olives and oregano recipe

With its fresh and tangy flavours, this recipe for swordfish with crushed olives and oregano is delicious and healthy.

Serves: 4–6

Ingredients

  • 300g (2 cups) Castelvetrano or other mild green olives, pitted and crushed
  • 2 tbsp white wine vinegar or lemon juice
  • 6 oregano or marjoram sprigs, leaves picked
  • 60ml (¼ cup) olive oil, plus extra 2 tbsp
  • Kosher salt and freshly ground black pepper
  • 3-4 swordfish steaks, about 225-280g each, and 2.5-3cm thick
  • 2 garlic cloves, thinly sliced
  • 3 tbsp parsley leaves, tender leaves and stems
  • 2 lemons, halved

Method

  1. Combine the olives, vinegar, half the oregano leaves, and the 60ml (¼ cup) olive oil. Season with salt and pepper and leave to sit while you cook the swordfish. 
  2. Season the swordfish with salt and pepper. Heat the remaining 2 tablespoons olive oil in a very large skillet. Working in batches if necessary, add the swordfish steaks, making sure they have a little space between one another. Cook until the steaks are a deep golden brown on one side, 5-7 minutes. Using a spatula, flip the steaks and cook until they are equally golden brown on the other side, another 4-6 minutes. 
  3. Transfer the fish to a large serving platter or even a baking dish. Add the garlic to the pan and cook until just softened, 1-2 minutes. Add the olive mixture and remove from the heat.
  4. Spoon some of the olive mixture over the fish and set aside for a few minutes, to allow the sauce to marinate and really get to know that fish. 
  5. Scatter with the parsley and remaining oregano. Serve with the remaining olive mixture, and the lemon halves for squeezing over.

Images and text from Nothing Fancy by Alison Roman, photography by Michael Graydon and Nikole Herriott. Hardie Grant Books RRP $45.00.

More Recipes

GRILLED SEAFOOD WITH BEANS

The perfect seafood salad – light, healthy and easy on the barbie.

CAJUN BLACKENED SALMON MOJITO

This salmon recipe is perfect to whip up when you’re in a hurry but still want a delicious dinner.

MEDITERRANEAN CHICKEN RECIPE

You can make endless variations of this chicken dish, and it works with lots of different vegies.

SALMON SALAD WITH GRAPEFRUIT

This smoked salmon salad has beautiful spring flavours of avocado and grapefruit

IMPORTANT INFORMATION

This communication contains information which is copyright to The Hospitals Contribution Fund of Australia Limited (HCF). It should not be copied, disclosed or distributed without the authority of HCF. Except as required by law, HCF does not represent, warrant and/or guarantee that this communication is free from errors, virus, interception or interference. All reasonable efforts have been taken to ensure the accuracy of material contained on this website. It’s not intended that this website be comprehensive or render advice. HCF members should rely on authoritative advice they seek from qualified practitioners in the health and medical fields as the information provided on this website is general information only and may not be suitable to individual circumstances or health needs. Please check with your health professional before making any dietary, medical or other health decisions as a result of reading this website.