Grilled Swordfish with Olives, Mint & Jus D'Orange - | WBTV Charlotte

Grilled Swordfish with Olives, Mint & Jus D'Orange

Presented by Chef Andres Moncayo, Dean & DeLuca

Serves 4 people

2 lb                        wild caught swordfish

½ cup                   chopped mixed olives

1 ea                       orange (  zested & juiced )

1 teaspoon         fresh mint - chiffonade

2 tablespoon      extra virgin olive oil

½ teaspoon         kosher salt

¼ teaspoon         ground black pepper


  • Preheat oven to 350 degrees
  • Cut swordfish into 8oz portions – be sure to trim out of the blood line
  • Brush the swordfish steaks with 2 tablespoon of the olive oil, salt & pepper
  • Grill the steaks until just cooked through , about 3 minutes per side (depending on thickness of the steaks)
  • Place fish on baking sheet and bake for 4-5 minutes or until 140 degrees internal temp
  • Gently combine orange juice, zest, mint , olives , olive oil and top with a spoonful of the tomatoes. 
  • Serves immediately

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