Grilled Swordfish with Artichokes, Tomatoes, and Olives

Name: Grilled Swordfish with Artichokes, Tomatoes, and Olives
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings artichokes; 4 servings black olives; 4 servings extra virgin olive oil; 4 servings garlic; 4 servings lemon juice; 4 servings parsley; 4 servings red pepper flakes; 4 servings Salt; 4 servings swordfish steaks; 4 servings tomato; 4 servings vegetable oil

Grilled Swordfish with Artichokes, Tomatoes, and Olives is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe serves 4. One portion of this dish contains approximately 36g of protein, 43g of fat, and a total of 566 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. A mixture of artichokes, swordfish steaks, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Cut off the top third of each artichoke, snip off the sharp tips from the remaining leaves, and trim the bottom slightly so that it is even.

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Artichoke

In a small stockpot, bring 3 quarts of lightly salted water to a boil.

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Water

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Pot

Add the artichokes and boil for about 20 minutes, or until the outer leaves pull away easily with a sharp tug.

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Artichoke

Drain the artichokes, immediately plunge them into ice and water to stop the cooking process, and then drain again.

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Artichoke

Water

Ice

Cut the artichokes in half lengthwise, brush them lightly with 2 tablespoons of the vegetable oil, and sprinkle with salt and pepper to taste.

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Salt And Pepper

Vegetable Oil

Artichoke

Place the artichokes on the grill over a medium-hot fire, cut side down, and cook them for about 10 minutes, or until the cut sides are well browned.

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Artichoke

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Grill

Remove the artichokes and cut each half in half.

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Artichoke

In a medium bowl, combine the artichokes, tomato, olives, parsley, garlic, red pepper flakes, olive oil, and lemon juice and mix well. Set aside.

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Red Pepper Flakes

Lemon Juice

Artichoke

Olive Oil

Parsley

Garlic

Olives

Tomato

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Bowl

Cut into one of the steaks; it should be just opaque throughout.

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Steak

Remove from the grill and serve, topped with the artichoke mixture.

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Artichoke

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Grill

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Equipment

Pot

Grill

Bowl

Ingredients

Servings:

4servings

artichokes 4servings

black olives 4servings

extra virgin olive oil 4servings

garlic 4servings

lemon juice 4servings

parsley 4servings

red pepper flakes 4servings

Salt 4servings

swordfish steaks 4servings

tomato 4servings

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Tangent Paragon Vineyard Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 12 dollars per bottle.