Low FODMAP Grilled Swordfish with Tomato Olive Salsa - FODMAP Everyday

Name: Low FODMAP Grilled Swordfish with Tomato Olive Salsa - FODMAP Everyday
Total time: 73 min
Ingredients: 12 ounces (340 g) plum tomatoes, (cored, seeded and diced); 6 tablespoons (80 ml) Garlic-Infused Oil,; 1/4 cup (40 g) pitted Kalamata olives, (chopped); 1/4 cup (40 g) pitted green olives, (such as Castelvetrano, chopped); 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons drained, brined small capers; 1 tablespoon balsamic vinegar or red wine vinegar; Kosher salt; Freshly ground black pepper; 2 tablespoons Garlic-Infused Oil; 1 tablespoon freshly squeezed lemon juice; 1/2 teaspoon dried basil, (or 1 teaspoon fresh, since you have it around); 1/8 teaspoon kosher salt; 6 4 to 5 ounce (115 g to 140 g) swordfish steaks, 3/4 inch to 1 inch (2 cm to 2.5 cm) thick; Vegetable Oil

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Our Grilled Swordfish with Tomato Olive Salsa is low FODMAP and can be made indoors on a grill pan or outside on a grill. Perfect year round & easy to make.

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Ingredients

12 ounces (340 g) plum tomatoes, (cored, seeded and diced)
6 tablespoons (80 ml) Garlic-Infused Oil,
1/4 cup (40 g) pitted Kalamata olives, (chopped)
1/4 cup (40 g) pitted green olives, (such as Castelvetrano, chopped)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons drained, brined small capers
1 tablespoon balsamic vinegar or red wine vinegar
Kosher salt
Freshly ground black pepper
2 tablespoons Garlic-Infused Oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon dried basil, (or 1 teaspoon fresh, since you have it around)
1/8 teaspoon kosher salt
6 4 to 5 ounce (115 g to 140 g) swordfish steaks, 3/4 inch to 1 inch (2 cm to 2.5 cm) thick
Vegetable Oil