Meatless Friday: Mediterranean Swordfish

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.

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!

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