The Mediterranean Grilled Swordfish with Kalamata Olive Aioli is a delightful dish that tastes buds on a journey to the sunny Mediterranean coast with every bite. It represents the essence of the region’s cuisine, characterized by its simplicity, the freshness of its ingredients, and the harmonious blend of flavors that evoke the spirit of seaside dining.

The heart of this dish is swordfish steaks, known for their meaty texture and mild flavor. They are the perfect canvas for the rich tapestry of Mediterranean ingredients. The preparation begins with a marinade, a medley of extra virgin olive oil, freshly squeezed lemon juice and zest, minced garlic, and freshly chopped oregano and basil. This aromatic bath infuses the fish with the quintessential flavors of the Mediterranean and tenderizes it, ensuring that each steak remains juicy and flavorful upon grilling.

The swordfish is grilled to perfection, developing a slightly charred exterior that encases the tender, moist interior, creating a delightful textural contrast. The high heat of the grill accentuates the fish’s natural sweetness, while the charred lines add a smoky depth, reminiscent of al fresco dining by the sea. This method of cooking honors the fish’s integrity, allowing its inherent flavors to shine through while complemented by the herbaceous notes of the marinade.

Complementing the grilled swordfish is the Kalamata olive aioli, a concoction that epitomizes the bold and vibrant flavors of the Mediterranean. Starting with a base of egg yolk and extra virgin olive oil, emulsified into a creamy, luxurious sauce, the aioli is then elevated with the addition of minced garlic, reduced to a fine paste for a smoother texture and more intense flavor. The lemon juice incorporated into the aioli adds a bright acidity that cuts through the sauce’s richness, while the finely chopped Kalamata olives introduce a briny depth and a hint of bitterness that perfectly balance the dish.

This aioli, drizzled over the grilled swordfish, not only adds a layer of complexity to the dish but also seamlessly ties together the flavors, creating a symphony of taste that is both indulgent and refreshing. With their rich history in Mediterranean cuisine, the olives evoke the region’s landscape, from its rolling hills adorned with olive groves to its bustling markets filled with barrels of these purplish-black gems.

Served alongside the Mediterranean Grilled Swordfish with Kalamata Olive Aioli, the Grilled Zucchini Couscous Salad perfectly complements the meal. It enriches the dish’s flavors with its refreshing textures and delicious taste. The couscous is light and tender, which complements the meaty heft of the swordfish. Additionally, the char-grilled zucchini adds smoky flavors that mirror the fish, creating a cohesive and balanced taste across the plate. The salad also includes fresh herbs and a lemon dressing that brings a burst of brightness, which beautifully balances the rich and savory notes of the aioli. This combination doesn’t just tantalize the taste buds but also encapsulates the essence of Mediterranean summers, making for an ideal outdoor dining experience. The swordfish and couscous salad create a nutritious and satisfying meal that vividly showcases Mediterranean culinary traditions.

Grilled Zucchini Couscous Salad

This dish is not just a meal; it’s an experience. It takes you on a journey through the Mediterranean, capturing its warmth, vibrancy, and passion for food that is not only delicious but also deeply rooted in tradition and the joy of sharing. The Mediterranean Grilled Swordfish with Kalamata Olive Aioli is a testament to the timeless appeal of Mediterranean cuisine. This cuisine continues to inspire and delight with its simplicity, its flavors, and its ability to bring people together.

Mediterranean Grilled Swordfish with Kalamata Olive Aioli

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Recipe by Kyle Taylor Course: MainsCuisine: MediterraneanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

The Mediterranean Grilled Swordfish with Kalamata Olive Aioli is a sumptuous dish that pairs grilled swordfish’s smoky, tender richness with the bold, creamy complexity of a homemade olive aioli, capturing the vibrant essence of Mediterranean cuisine.

Ingredients

For the Grilled Swordfish
2 (6-8 oz) 2 swordfish steaks
1/4 cup 1/4 extra virgin olive oil
2 tablespoons 2 lemon juice
1 tablespoon 1 lemon zest
2 cloves of 2 garlic, minced
1 tablespoon 1 oregano, freshly chopped
1 tablespoon 1 basil, freshly chopped
to taste, salt and ground black pepper
For the Kalamata Olive Aioli
1/2 cup 1/2 extra virgin olive oil
1 large 1 egg yolk, at room temperature
2 cloves of 2 garlic, minced
1 tablespoon 1 lemon juice
1/4 cup 1/4 Kalamata olives, finely chopped
to taste, salt and ground black pepper

Directions

Prepare the Swordfish
Marinate the Swordfish:
Whisk together extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped oregano, and basil in a bowl. Season the mixture with salt and ground black pepper. Place the swordfish steaks in a shallow dish or a resealable plastic bag and pour the marinade over them, ensuring they are well-coated. Marinate in the refrigerator for at least 30 minutes.
Grill the Swordfish:
Preheat the grill to medium-high heat. Remove the swordfish from the marinade, letting the excess drip off. Grill the steaks for 4-5 minutes on each side or until the fish is cooked and lightly charred on the outside. The cooking time may vary depending on the thickness of the steaks.
Rest the Swordfish:
After grilling, transfer the swordfish steaks to a plate and loosely cover them with aluminum foil. Allow the steaks to rest for 5-10 minutes. This resting period allows the juices within the swordfish to redistribute throughout the steak, ensuring that each bite is succulent and flavorful.
Make the Kalamata Olive Aioli
Make Garlic Paste:
Begin with finely minced garlic. Add a pinch of salt and mash it into a paste using the flat side of a knife or a grinder.
Create the Aioli Base:
In a bowl, whisk together the egg yolk and garlic paste. Gradually add extra virgin olive oil, starting drop by drop, then in a thin stream, whisking continuously until the mixture emulsifies into a thick aioli.
Add Flavorings:
Stir in lemon juice and finely chopped Kalamata olives. Season with salt and ground black pepper. Chill for 30 minutes before serving.
Serve
Place the grilled swordfish on plates. Top each steak with a generous amount of Kalamata Olive Aioli. Optionally, garnish with additional lemon zest, chopped olives, or fresh herbs.