Recipes

Ingredients

For the Grilled Swordfish:

• 4 (8 oz. each) swordfish steaks
• ¼ cup extra-virgin olive oil, plus extra for brushing on the grill
• Sea salt and pepper, to taste

For the Relish:

• ¼ cup extra-virgin olive oil
• 1 fennel bulb—washed, quartered, and sliced ¼-inch thick across the bulb base
• 1 Vidalia onion, peeled and sliced ¼-inch thick
• 3 cloves garlic, chopped
• 1 Tbsp. chopped Citarella Calabrese Chili Peppers
• 1 cup De Nigris Roséoro Vinegar
• 3 Tbsp. honey
• 1 lemon, juiced
• ½ cup chopped Citarella Kalamata Olives (Pitted)
• 1 Tbsp. unsalted butter
• Sea salt and pepper, to taste

Instructions

1. Preheat a grill-pan or grill on high heat. Brush or spray with oil.
2. Prepare the Relish: In a large skillet, heat the oil on medium. Add the fennel and onion and cook 10-12 minutes (or until soft and lightly browned), stirring occasionally. Add the garlic and cook an additional 2-3 minutes. Add the chilis, vinegar, honey, lemon juice, and olives. Stir to combine. Finish by folding in the butter. Season with salt and pepper to taste. Keep warm while grilling the swordfish.
3. Rinse the fish and pat it dry with paper towels. Drizzle with the olive oil and coat all sides. Season with salt and pepper. Place the fish on the grill and cook until desired doneness. (About 4 minutes per side for medium rare; 5 minutes per side for well-done.)
4. Remove the swordfish from the grill and serve with the relish.