Swordfish with an Olive Tapenade
In this recipe you will learn to make a savory olive tapinade that is great over fish or on crackers. You will be left with plenty of extra tapinade to eat
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Cooking tools:
- Instant-read thermometer
- Skillet
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Stove
- Plate
Ingredients
- swordfish (at room temperature)
- salt (to taste)
- black pepper (to taste)
- 1 tbsp extra virgin olive oil
- 1 tbsp capers (finely chopped)
- yellow onion (finely chopped)
- 1 tbsp parsley (finely chopped)
- 1 tbsp oregano (finely chopped)
- 1 tbsp basil (finely chopped)
- ¼ cup sundried tomatoes (finely chopped)
- 1 cup pitted kalamata olives / black olives (finely chopped)
- 1 filet anchovies (finely minced, almost to a paste)
- ¼ cup extra virgin olive oil
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