A very slightly piquant relish made of olives, green and black, are the key ingredients for this baked fish dish. The Greeks have been floating olives on soups since time memorial.
The Moroccans make salads with them by combining fresh or preserved lemons with them. The Sicilians gobble them down as Antipasti or prepare them in Puttanesca. The Italians prepare them in Mortadella and other charcuterie and uncountable other regional dishes and as toppings on pizza.
The French, salad Niçoise and relish and jam in Jordan and the Middle East. The Spaniards enjoy them as a tapa with their wine or beer.
Here is a recipe using olives with fresh swordfish which I obtained from my Grandmom at her Trattoria.
SICILIAN BAKED SWORDFISH WITH OLIVE RELISH
1/3 CUP CHOPPED PITTED GREEN BRINE CURED OLIVES FROM ITALY
1/3 CUP CHOPPED KALAMATA BLACK OLIVES FROM GREECE
1/4 cup chopped red bell roasted pepper
1 tblsp. minced fresh parsley
2 tblsp. minced fresh parsley
2 tsps. capers drained and rinsed from the brine
2 large garlic cloves minced
3 tblps. Evoo
2 anchovy filets minced
1 tsp red wine vinegar
4 SWORDFISH STEAKS about 3/4 Inches thick
1) combine all olives, roasted red bell peppers, parsley, minced anchovies, capers, red wine vinegar and garlic minced in a medium size bowl
2) Stir in Evoo to bowl and seaon with salt and freshly grounded black pepper
3) let stand one hour
4) preheat oven to 400 degrees farenheit
5) place swordfish steaks on large baking sheet
6) brush swordfish on both sides with the 2 tablespoons of Evoo left over and season with salt and black freshly ground pepper
7) bake just until the swordfish is cooked through, 8 to 10 mins. and transfer to platter, and spoon olive oil relish on top ...
Serve with crusty Semolina Bread and Prosecco or White Wine from Sicilia.
Have nice wkend,
Ciao. Margaux Cintrano.