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
Method:
  • style="margin-left:0in;">Preheat oven to 350 degrees
  • style="margin-left:0in;">Cut swordfish into 8oz portions – be sure to trim out of the blood line
  • style="margin-left:0in;">Brush the swordfish steaks with 2 tablespoon of the olive oil, salt & pepper
  • style="margin-left:0in;">Grill the steaks until just cooked through , about 3 minutes per side (depending on thickness of the steaks)
  • style="margin-left:0in;">Place fish on baking sheet and bake for 4-5 minutes or until 140 degrees internal temp
  • style="margin-left:0in;">Gently combine orange juice, zest, mint , olives , olive oil and top with a spoonful of the tomatoes. 
  • style="margin-left:0in;">Serves immediately