Grilled Swordfish With Fig Relish

By Mark Bittman

Published September 22, 1998

Total Time
30 minutes
Rating
4(46)
Comments
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Featured in: The Minimalist; Fresh Figs Are to Relish, Or to Make Into One

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Ingredients

Yield:4 servings

  • 8 ounces fresh figs

  • 1 tablespoon minced capers

  • Zest of 1 lemon, minced

  • Juice of 1 lemon

  • 3 tablespoons olive oil

  • Salt and fresh black pepper to taste

  • 1 large or 2 smaller swordfish steaks, a total of 1 ½ to 2 pounds (tuna may be substituted)

  • 2 tablespoons chopped parsley

  • 2 tablespoons chopped basil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 22 milligrams cholesterol; 195 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 3 grams fiber; 346 milligrams sodium; 8 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Start a charcoal or wood fire or preheat a gas grill or the broiler. The fire should be moderately hot, and the rack set about 4 inches from the heat.

  2. Step 2

    Gently rinse and stem the figs; chop them into about ¼-inch pieces, being sure to catch all the juice. Toss in a bowl with the capers, lemon zest and juice, 2 tablespoons of the olive oil, salt and pepper. Set aside while you cook the fish.

  3. Step 3

    Brush or rub the fish with the remaining oil, season it with salt and pepper and grill it, turning once, for a total of 6 to 12 minutes. (Swordfish is done when firm and almost opaque throughout; tuna can be cooked to any degree of doneness you like.)

  4. Step 4

    Just before serving, add the herbs to the fig relish; then taste and adjust the seasonings. Serve the fish with the fig relish spooned on top.

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Ratings

4 out of 5
46 user ratings
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Comments

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JP

Figs off of my Gulf Coast tree were great in this recipe. I think I will experiment with more lemon juice in the future and report back.

socaler

I was wondering how to use our ripening figs and this was perfect! Great recipe. Since I did not have parsley but did have mint, I substituted, and it went very well with the cilantro and lemon. The figs and herbs really added a special spark to the grilled swordfish.

Robin Babbin

Delicious! Adding basil and parsley made it! 2T olive oil were enough.

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