While I adore swordfish, I try to eat it only every now and then because it tends to have high levels of mercury. Tuna or marlin steaks would work here, as would salmon cutlets. Halibut would be a good northern hemisphere choice.
Olive tapenade may seem like a strange accompaniment to fish, but it is delicious with the more robust, meaty fish steaks.
Somehow the olive intensity brightens and complements the fish in a similar way to lemon juice.
Fish Steaks with Olive Tapenade
Ingredients
- 2 fish steaks
- 1 large bag baby spinach leaves or other greens
- lemon juice
- 6 tablespoons olive tapenade
Instructions
- Preheat a large frying pan on a high heat.
- Rub fish generously with olive oil. Season.
- Cook fish for about 1 1/2 minutes each side, or until cooked to your liking.
- Remove fish from the pan. Add baby spinach. Stir and cook until wilted. Splash with a little lemon juice.
- Combine tapenade with 2 tablespoons extra virgin olive oil and 1 tablespoon lemon juice.
- Serve fish on a bed of wilted greens with the tapenade on top.
Variations
vegan – use 2 portobello or field mushrooms per person and sear until tender, about 4 minutes each side.
carnivore – replace fish with minute beef steaks or pork cutlets.
vegetarian – try halloumi, sliced 1cm thick, and pan-fried until golden on both sides – about 3 minutes as a side. You could also try eggplant and almonds.
tapenade alternatives – try pesto, hummus or aioli.
more summery – skip wilting the greens.
more substantial (carb lovers) – serve fish with roast or mashed potatoes, rice or crusty bread and butter.
more substantial (low carb) – more tapenade or add walnuts, mayo + more veg.
make your own tapenade – pit and chop 2 large handfuls of olives. Stir in enough olive oil to make a chunky paste. Season with lemon juice. Optional extras: a few capers, anchovies, flat leaf parsley, garlic.
more veg – use extra spinach or some kale.
Problem Solving Guide
bland – more salt. more lemon. more tapenade.
too dry – overcooked fish – next time check earlier. For now an extra drizzle of olive oil or a splodge of mayo will help.
too salty – next time use a different tapenade. For now scraping off the extra tapenade or diluting the salt with some oil or a splash of lemon juice can help.
sticking to the pan – next time oil the fish more generously. A non stick pan or well seasoned pan will help. For now allow the pan to cool so the eggs release.
Waste Avoidance Strategy
fish – freeze them.
baby spinach or other greens – use for another meal. Can be frozen but will wilt when defrosted. If you choose this option, I think it’s nicer to warm the wilted spinach before serving.
lemon – will keep in the fridge wrapped in a plastic bag for months.
tapenade – will keep in the fridge for months.
Add to my Old Favourite Recipes
I’m thinking of trying this as my first official recipe! I’m going to use aubergine though, as I have an aubergine already. How much would constitute one portion? Half an aubergine? And should I treat it just like the fish? Thanks! Sarah
Excellent Choice Sarah-Louise!
If it’s a large aubergine half per person should be enough but if they’re smaller use 1 per person – and follow the recipe for aubergine steaks over here.
And I’d probably serve with some roast almonds or walnuts just to give it some protein.
Enjoy!
Thanks!
I don’t live near a good outlet for fresh fish, so went the vegan option with flat mushrooms, prepared the tapenade with kalamata olives the day before (which despite the elmon juice, oil from a jar of sun-dried tomatoes and additional capers pretty much tasted like chopped olives, although none the worse for that), used frozen spinach for the greens, and had it with half of an avocado that I’d meant to have with the Cheeseburger Bowls recipe last week. Surprisingly filling.
Aren’t mushrooms great Mark! Nice substitution 🙂