Swordfish with Black Olive and Mint Tapenade

Swordfish with Black Olive and Mint Tapenade
Photo by Maren Caruso

Ingredients

  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. extra-virgin olive oil
  • 1 pint ripe grape or cherry tomatoes, halved
  • 1 cup pitted Kalamata olives, coarsely chopped
  • 2 oil-packed sun-dried tomatoes, chopped
  • Large pinch crushed red pepper flakes
  • Kosher salt
  • + 8 more ingredients
    • 1 medium clove garlic, minced and mashed to a paste
    • Four 1-inch-thick swordfish fillets (6 to 7 oz. each)
    • 1 Tbs. olive oil
    • Coarsely cracked black pepper
    • 2 Tbs. chopped fresh mint
    • 8 basil leaves, torn into small pieces
    • 2 Tbs. coarsely chopped fresh mint
    • Kosher salt

Put the olives, sun-dried tomatoes, and oil in a food processor and pulse until the mixture forms a coarse paste. Pulse in the basil, mint, garlic, and red pepper flakes until combined and transfer to a medium bowl.

View full recipe at Fine Cooking

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