Fennel crusted grilled swordfish with black olive tapenade
Ingredients
- 1 cup Pitted kalamata olives
- 1 Large garlic clove, peeled and finely chopped
- 2 teaspoon Anchovies paste from tube
- 1/2 Small shallot, peeled and finely chopped
- 1/4 cup Good extra virgin olive oil
- 1 tablespoon Capers
- splash Lemon juice
- 2 Swordfish filets about 6 oz each
- 1/4 Fresh orange
- 1/4 cup Extra virgin olive oil
- 1 tablespoon Fennel seeds
Instructions
Fennel crusted grilled swordfish with black olive tapenade serves 2 original recipe by Food52.
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