Grilled Swordfish, Olive Relish; the potager

You can use any fish suitable for grilling – tuna, swordfish, halibut, snapper. They would all work well with the olive relish.

If you get sushi-grade tuna or swordfish you will want them seared but rare to medium-rare in the center.

Any leftover Olive Relish can be used with other grilled meats or simply eaten with savory biscuits or cheese.

Even mon mari liked this dish,,,,,,

Grilled Swordfish, Olive Relish 

Total time: 25 minutes


  • 2 swordfish or other fish steaks or filets, 6oz each (180gr each)
  • 1 tbs olive oil
  • 2 tsp Herbes de Provence
  • Olive Relish:
  • 2 medium shallots
  • 2 cloves garlic
  • 1 tsp Herbes de Provence
  • 1 tsp fennel seeds
  • 3 tbs chopped Kalamata or dry-cured Greek olives
  • 3 tbs chopped green olives
  • 1 tbs olive oil
  • 1 tbs lemon juice
  • 4 tbs white wine

Grilled Swordfish


  • Brush fish lightly with olive oil and sprinkle with herbs.
  • Put fish in a grill basket or cook on a grill pan, particularly if the fish is thinner filets.
  • Cook on barbecue grill for 2 – 6 minutes per side, depending on thickness and grade of fish.  Walleye or snapper will become opaque when done.  Good tuna or swordfish you just want to brown the outside quickly.
  • When done, put on a small platter, spoon some Olive Relish on and serve,


  • Olive Relish:
  • Mince shallots and garlic.
  • Heat oil in small nonstick skillet.  Add shallots, garlic and sauté until tender, about 5 minutes.
  • Add fennel seeds, herbs and sauté 1 minute longer.
  • Add olives, lemon and wine.
  • Bring to a boil, reduce heat and simmer 1 minute.
  • Remove from heat, put into a small serving bowl.
  • Cover to keep warm until ready to use.

Note: Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time.
Note 2: I threw a few wood chips on the grill for a slightly smoky flavor.

Print Recipe

I mentioned a few weeks ago that I was taking a different approach with my Roma tomatoes this year.

Instead of trimming and tying and attempting to train them responsibly, I just let them grow wild. They look like bushes,,,, They’ve been producing tomatoes like crazy, most of them hidden among the leaves and lying on the ground.

The approach seems to be working. I’ve gotten 5 times the normal harvest already and they’re loaded with green tomatoes again,

I even got a few interesting specimens…..

They could be the result of cramped growth, but I don’t care…. I’m happy with my harvest.


As to the rest of the garden…..

My winter squashes were looking absolutely pathetic up until about 2 weeks ago when we had a few days of rain and cool weather.

There were a few squashes struggling and the vines were barely growing. I was ready to pull them up and concede defeat.


After the rains they exploded.

I can’t even see through the leaves to know what’s growing. Fingers crossed that there are lots of squashes and not too many weeds.

And that’s all for now…. We have the prettiest bright green frogs around this year – and the dogs just chased one into the house. I need to rescue it while the house is still standing.

Last update on August 26, 2015

4 thoughts on “Grilled Swordfish, Olive Relish; the potager”

  1. We have a giant toady-frog (oldest daughter always called any amphibian that) that wants to rush into the garage every time the door goes up in the evening. We have to make sure we shoo him back out or he’d probably die and I would be very sad. Our dogs try to go after the toads, but haven’t quite figured out what to do with them once they’ve cornered them. We’ve had a Dead Gray Tree Frog clinging to the side door the past two nights as well. They’re very cool!

  2. That relish seems fantastic, it’s a must-make. The garden looks quite healthy as well. Have you got beans growing vertically? In the summer desert monsoon season, small frogs move out from the canal about 100m from here; a curiosity for the dogs to be sure. When the seasonal rains stop, the frogs go back to the canal.

  3. nightsmusic, my dogs swat at them to make them hop…. It doesn’t work….

    Tanna, for some reason the frogs like to be on the walls… which makes the dogs very excited

    Dan, I always grow beans vertically. The girls like the really big toads best.

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