Grilled Swordfish With Olive-Basil Relish

Southern Living
Serve a delicious grilled fish recipe for dinner. Swordfish steaks are a perfect match for the Greek-inspired relish.
Makes 4 servings


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4 (1-inch-thick) swordfish steaks (about 24 oz.)
Extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon MCCORMICK Gourmet Collection Ground White Pepper
1 (3.5-oz.) bag SUCCESS Whole Grain Brown Rice
1/2 cup mixed baby greens


Prep: 20 Minutes
Grill: 10 Minutes
Cook: 0 Minutes

1. Preheat grill to 350° to 400° (medium-high). Brush swordfish evenly with olive oil, and sprinkle with 1/2 tsp. salt and white pepper.

2. Grill swordfish, covered with grill lid, over 350° to 400° (medium-high) heat 4 to 5 minutes on each side or to desired degree of doneness. Keep warm.

3. Prepare rice according to package directions. Place rice in a medium skillet, and stir in 2/3 cup Olive-Basil Relish. Cook over medium heat 1 minute or until thoroughly heated.

4. Divide rice mixture between 4 plates; top each with 1 swordfish steak. Spoon remaining Olive-Basil Relish over swordfish and rice mixture. Top evenly with mixed baby greens.

Created date

December 2007