Uploaded April 2026 | Updated September 2026, 1 week ago
Swordfish steaks grilled and topped with a briny tapenade, served with lemon butter asparagus.
Ingredients
6 oz swordfish steak
¼ cup olives, chopped
1 tsp capers
1 tsp olive oil
1 cup asparagus
1 Tbsp butter
1 tsp lemon juice
Salt, pepper
Macronutrients
(makes 1 serving)
Protein: 40g
Fat: 30g
Carbs: 5g
Preparation
In a small bowl, combine chopped olives and capers. Drizzle with 1 teaspoon of olive oil. Stir well and set aside to let the flavors meld while the fish cooks.
Pat the swordfish dry with a paper towel. Season both sides generously with salt and freshly ground black pepper.
Preheat a grill or grill pan over medium-high heat. Once hot, place the swordfish on the grill and cook for 4–5 minutes per side, or until the fish is opaque and has distinct grill marks. Remove from heat and let rest for 1–2 minutes.
While the fish is grilling, heat butter (1 Tbsp) in a skillet over medium heat until melted and slightly foamy. Add trimmed asparagus to the pan and season with salt and pepper.
Sauté for 4–5 minutes, stirring occasionally, until asparagus is tender-crisp and slightly browned. Drizzle with lemon juice and toss to coat.
Plate the grilled swordfish and spoon the olive-caper tapenade over the top. Serve with a side of sautéed asparagus. Drizzle an additional ½ teaspoon of olive oil over the dish as a finishing touch, if desired.
Swordfish steaks grilled and topped with a briny tapenade, served with lemon butter asparagus.
Ingredients
6 oz swordfish steak
¼ cup olives, chopped
1 tsp capers
1 tsp olive oil
1 cup asparagus
1 Tbsp butter
1 tsp lemon juice
Salt, pepper
Macronutrients
(makes 1 serving)
Protein: 40g
Fat: 30g
Carbs: 5g
Preparation
In a small bowl, combine chopped olives and capers. Drizzle with 1 teaspoon of olive oil. Stir well and set aside to let the flavors meld while the fish cooks.
Pat the swordfish dry with a paper towel. Season both sides generously with salt and freshly ground black pepper.
Preheat a grill or grill pan over medium-high heat. Once hot, place the swordfish on the grill and cook for 4–5 minutes per side, or until the fish is opaque and has distinct grill marks. Remove from heat and let rest for 1–2 minutes.
While the fish is grilling, heat butter (1 Tbsp) in a skillet over medium heat until melted and slightly foamy. Add trimmed asparagus to the pan and season with salt and pepper.
Sauté for 4–5 minutes, stirring occasionally, until asparagus is tender-crisp and slightly browned. Drizzle with lemon juice and toss to coat.
Plate the grilled swordfish and spoon the olive-caper tapenade over the top. Serve with a side of sautéed asparagus. Drizzle an additional ½ teaspoon of olive oil over the dish as a finishing touch, if desired.
