---
title: "Meatless Friday: Mediterranean Swordfish"
description: Karen Ullo's simple and healthy recipe for swordfish brings the Mediterranean to your table. Try it for your Meatless Friday meal.
image: https://www.catholicmom.com/hubfs/MeatlessFriday1.png
---

                                                

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[MEATLESS FRIDAY](https://www.catholicmom.com/articles/tag/meatless-friday)

# Meatless Friday: Mediterranean Swordfish

Sep 27, 2019 11:00:20 AM  |  by [Karen Ullo](https://www.catholicmom.com/articles/author/karen-ullo)

![featured image](https://www.catholicmom.com/hubfs/MeatlessFriday1.png)

<http://catholicmom.com/wp-content/uploads/2015/03/meatless-friday-redesign.png>I wasn’t sure when I cooked this whether or not swordfish actually live in the Mediterranean, but thanks to Google, now I know they do! This is an easy, delicious, and healthy way to bring the Mediterranean to your table.

![0927-KUllo](https://www.catholicmom.com/hs-fs/hubfs/wp-content/uploads/2019/09/0927-KUllo.jpg?width=600&name=0927-KUllo.jpg)

#### Mediterranean Swordfish

**For the fish:**   
2 portions swordfish   
¼ cup white wine   
2 T lemon juice   
1 T oil   
Salt & pepper to taste   
¼ t paprika

Combine all ingredients in a Ziploc bag to marinate the fish, at least 5-10 minutes. Preheat a frying pan over medium high heat, then add the fish and part of the marinade. Turn every couple of minutes. Rub the fish through the browned juices and add more marinade as it cooks off. If you need more liquid, add a splash or two of white wine. Continue for about 10 minutes, until both sides are well browned and the fish is tender but cooked through.

**For the olive tapenade:**   
4 oz. can chopped ripe olives   
2-3 T chopped pimento   
2 T extra virgin olive oil   
1 T lemon juice   
Salt to taste (optional)   
¼ t paprika

Combine all ingredients in a mixing bowl. Serve cold.

**Toppings:  
**1 spoonful of your favorite hummus   
Chopped Italian parsley   
¼ cup pine nuts, lightly roasted

To roast pine nuts, place in a preheated skillet over low heat and shake it occasionally until they start to brown, about 5-10 minutes.

**To plate:** Place the fish, then spread with hummus, then olive tapenade, then a sprinkle of parsley, then pine nuts. Enjoy!

### **[What's cooking? Find all our Meatless Friday featured recipes here](http://catholicmom.com/tag/meatless-fridays/).**

---

*Copyright 2019 Karen Ullo*

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#### About the Author

![Karen Ullo](https://www.catholicmom.com/hubfs/_catholicmom/Contriubutors/KAREN%20ULLO.png)

### [Karen Ullo](https://www.catholicmom.com/articles/author/karen-ullo)

Karen Ullo is the multi-award-winning author of *Jennifer the Damned, Cinder Allia,* and *To Crown with Liberty*. She’s also the editorial director of [Chrism Press](http://www.chrismpress.com), wife, mom of two boys, and a native of Baton Rouge, Louisiana. Find her on the web at [KarenUllo.com](http://www.karenullo.com).

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