Low FODMAP Grilled Swordfish with Tomato Olive Salsa
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Grill
- Grill pan
- Cast iron skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Tongs
- Spoon
- Brush
- Kitchen towel
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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