Pan-Seared Wild Swordfish with Mediterranean Olive Tapenade

Ingredients

• 4 wild-caught swordfish steaks (6 to 8 oz each, 1-inch thick)
• 2 tbsp grass-fed ghee (for searing)
• 0.75 cup pitted Kalamata olives and Castelvetrano olives, coarsely chopped
• 2 tbsp capers, drained
• 2 cloves garlic, minced, and 2 tbsp extra virgin olive oil
• 2 tbsp fresh flat-leaf parsley and 1 tbsp fresh oregano, chopped
• 1 tbsp fresh lemon juice and 1 tsp lemon zest

Step-by-Step Instructions

1. Step 1: Mix chopped olives, capers, minced garlic, olive oil, parsley, oregano, lemon juice, and lemon zest in a bowl to make tapenade.
2. Step 2: Pat swordfish steaks thoroughly dry with paper towels; season generously with sea salt and cracked black pepper.
3. Step 3: Heat ghee in a large cast-iron skillet over HIGH heat until shimmering.
4. Step 4: Add swordfish steaks and sear undisturbed for 4 minutes until a deep golden crust forms.
5. Step 5: Flip and sear second side for 3 to 4 minutes until fish is just cooked through and opaque in center.
6. Step 6: Transfer swordfish to plates and spoon savory olive tapenade generously over the hot steaks.

Nutritional Breakdown (Per Serving)