Pan-Seared Swordfish w/ Tomato Salsa

A bright and zesty Mediterranean-style swordfish with a fresh tomato-olive salsa!

INGREDIENTS

For the Fish
• 2 swordfish steaks (6-8 oz each)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp oregano
• ½ tsp garlic powder
• Salt & pepper to taste

For the Tomato & Olive Salsa:
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives, chopped
• 2 tbsp red onion, diced
• 1 tbsp capers
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• Salt & pepper to taste

DIRECTIONS

1. Marinate the swordfish: In a small bowl, mix olive oil, lemon juice, garlic, thyme, rosemary, paprika, salt, and pepper. Coat the swordfish and let sit for 15-30 minutes.

2. Preheat the grill: Set to medium-high heat (375-400°F). Oil the grates to prevent sticking.

3. Grill the swordfish: Cook for 4-5 minutes per side, basting with melted butter, until the internal temp reaches 130-135°F (it will rise to 140°F while resting).

4. Rest & serve: Let rest for 5 minutes, then drizzle with extra garlic herb butter. Serve with grilled veggies or a fresh salad.