Grilled Swordfish With Antiboise Sauce
Named after the village of Antibes on the French Riviera, this sauce is a kind of French salsa. Chunky with olives, tomatoes, and capers, it pairs well with seafood, if not on top of a toasted baguette!Checkout Where The Food Comes From Cookbook Review: French From The Market (With Recipes)Photography by Sheena Bates and Deborah Ritchken. Reprinted by permission of Gibbs Smith Books.
Ingredients
FOR THE ANTIBOISE SAUCE
- 4 ripe tomatoes
- 2 tablespoons thinly sliced scallion, white part only
- 1 tablespoon capers in brine, drained
- 1 shallot, minced
- 8 fresh basil leaves, thinly sliced
- 2 tablespoons minced fresh flat-leaf parsley leaves
- 5 large green pitted olives, sliced
- 5 pitted Kalamata olives, sliced
- ¼ cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 4 anchovies, mashed
- 2 garlic cloves, minced
- fine sea salt
FOR THE SPINACH
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 pound fresh spinach leaves
- ¼ teaspoon fine sea salt
FOR THE SWORDFISH
- 4 (8-ounce) swordfish steaks, at room temperature
- vegetable oil, for cooking
- sea salt
- freshly ground black pepper
Instructions
TO MAKE THE ANTIBOISE SAUCE
- Peel the tomatoes, halve, drain the juice, and remove the seeds. Coarsely chop and toss into a large bowl. Add the scallion, 1 tablespoon capers, shallot, basil, 2 tablespoons parsley, and the green and Kalamata olives.
- In a small bowl, add ¼ cup olive oil and 2 tablespoons lemon juice. Whisk to blend. Whisk in the anchovies and garlic, then taste and add sea salt, as needed. Pour the dressing over the tomato mixture and stir to coat well.
TO MAKE THE SPINACH
- In a skillet over medium-high heat, heat 2 tablespoons olive oil and garlic just until the garlic begins to take on color. Add the spinach and give it a quick sauté, just until wilted. Turn off the heat, season with fine sea salt, and keep warm.
TO MAKE THE SWORDFISH
- Brush the grill grates with vegetable oil. Preheat the grill to medium-high heat (375℉ to 450℉).
- Rub the swordfish steaks with vegetable oil, then season both sides generously with sea salt and pepper. When the grill is hot, place the steaks directly on the prepared grates and cook 4 to 5 minutes per side, or until the fish is opaque and an instant-read thermometer registers 145℉.
- Divide the spinach onto the center of each plate. Place a swordfish steak on top of the spinach. Using a slotted spoon, ladle the tomato mixture over the fish. The liquid left in the bowl can be drizzled around the fish on the plate.
Enjoy!
About the Author
Hilliary Davis is a cookbook author, contributing journalist, cooking instructor, and lecturer. She also has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines, as well as frequently judging cooking competitions. Davis also writes a popular weekly Substack newsletter called DestinationFood. She currently lives in the Hamptons, New York City, and spends several months a year in France.