Fire up the grill for this bright and fresh recipe.
12 ounces Skinless swordfish fillet
4 tablespoons Olive oil, divided
1 tablespoons Paprika
Kosher salt, to taste
1 pound Green beans, stems removed
1 tablespoon Grainy mustard
1/2 Orange, juiced and zested
1 cup Halved cherry tomatoes
1 teaspoon Minced garlic
1/2 cup Kalamata olives, halved
2 tablespoons Capers
1 cup Parsley leaves
8-inch skewers, soaked in water
Cut the swordfish into 1-inch cubes and place on the soaked skewers, about 3 pieces per skewer. Combine 2 tablespoons of the olive oil with the paprika and brush over the fish.
Heat a large grill or grill pan over medium-high heat and season the swordfish with salt. Place onto the grill and cook on each side for about 2 to 3 minutes until the swordfish is cooked through. Remove and set aside on a platter.
Add the green beans to the grill and cook until lightly charred but still crunchy, about 3 minutes. Add to the platter.
In a large bowl, combine the mustard with the remaining 2 tablespoons of olive oil and season with salt. Add in the orange juice and zest and stir in the tomatoes, olives, capers, and parsley. Top the swordfish and the green beans with the tomato-olive mixture and serve.
Fire up the grill for this bright and fresh recipe. Grilled swordfish skewers are topped with charred green beans and a salsa of cherry tomatoes, olives and capers.