Seared Sword Fish Topped with Sundried Tomatoes, Artichokes and Feta!

Bonjour, Y’all!


While shopping for a white fish this week, I found a beautiful swordfish steak. I decided to top the swordfish with sundried tomatoes, artichokes and feta. This Mediterranean dish is perfect for a hot summer dish.

Recipe for Seared Sword Fish with a Sundried Tomato Tapenade

  • Seared Sword Fish
    • Sword Fish Steak 7 – 8 oz.
    • Salt
    • Pepper
    • Extra virgin olive oil

Heat olive oil in a Sauté pan until ripples are seen. Sprinkle the fish with salt, and pepper. Sear both sides of the fish for 3 minutes each. They will have a golden brown color, and an internal temperature of 145F.

  • Tapenade
    • Sundried tomatoes small diced
    • Artichoke hearts diced
    • 1 minced garlic clove
    • Feta cheese
    • A pinch of Salt
    • A pinch of Pepper
    • 1 Lemon Zest
    • Fresh Oregano chopped
    • 2 TBS Extra Virgin Olive Oil

Mix together all of the above ingredients together and put aside till the sword fish is finished cooking

  • Herb Orzo
    • 1 cup of Orzo
    • Fresh Oregano chopped
    • Fresh Rosemary chopped
    • Fresh Basil chopped
    • 1 clove of garlic finely chopped
    • Salt
    • Pepper
    • Olive Oil

Boil Orzo until al dente. While boiling chop the herbs, and mix with salt, pepper, and olive oil. Once the orzo is finished toss with oil mixture.

When the fish is finished cooking, put the fish on the serving dish, and top with the tapenade.  Add the Orzo and your favorite steamed veggie for a perfect dinner. Serve with a crisp, chilled, Sauvignon Blanc. Enjoy!


What is your favorite Mediterranean dish?  

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Chef Aimee.

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