Grilled Swordfish with Mint Olive Tapenade

Ingredients

• 4 swordfish steaks
• 1 cup green olives, pitted
• 2 tablespoons capers
• 1/2 cup fresh mint leaves
• 1 lemon, zested and juiced
• 1 small garlic clove
• Olive oil, salt, and pepper
• Arugula or potatoes for serving

Method

1. Season swordfish with olive oil, salt, and pepper.
2. Chop olives, capers, mint, garlic, and lemon zest together.
3. Stir tapenade with lemon juice and olive oil.
4. Grill swordfish until browned and just cooked through.
5. Top with mint olive tapenade.