What are the main ingredients in Tomato & Olive Tapenade with Swordfish?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Tomato & Olive Tapenade with Swordfish?

Calories: 532, Carbs: 53 grams, Fat: grams, Protein: 41.9 grams, Sugar: 7.2 grams, Salt: 511 grams

How do I prepare Tomato & Olive Tapenade with Swordfish?

FLUFFY COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. ADD THE CUCS: Add the diced cucumber to the bowl of couscous and toss together with ½ the lemon juice (to taste). Set aside. FRY THE FISH: Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Place the paprika flour into a shallow bowl and lightly season. Coat the fish in the paprika flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season. WHAT A PLATE!: Plate up the cucumber couscous and top with the crispy fish. Top the fish with the tapenade and drizzle with the remaining lemon juice. Garnish it all with the remaining oregano. Dive in, Chef! SALTY TAPENADE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped tomato and cook until softened, 2-3 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener, and the chopped capers until heated and combined, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Tomato & Olive Tapenade with Swordfish?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Tomato & Olive Tapenade with Swordfish

Swordfish is coated in a paprika flour and pan fried until golden. The fish is then topped with a tomato, olive & caper tapenade and elegantly presented atop a bed of couscous for a wholesome and flavoursome dining experience.

Tomato & Olive Tapenade with Swordfish

served on couscous

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Capers
Couscous
Cucumber
Fish
Fresh Oregano
Garlic Clove
Garlic Cloves
Lemon Juice
Line-caught Swordfish Fillet
Line-caught Swordfish Fillets
Paprika Flour
Pitted Green Olives
Pitted Kalamata Olives
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Tomato & Olive Tapenade with Swordfish

Serves 1

FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SALTY TAPENADE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped tomato and cook until softened, 2-3 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener, and the chopped capers until heated and combined, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ADD THE CUCS
Add the diced cucumber to the bowl of couscous and toss together with ½ the lemon juice (to taste). Set aside.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Place the paprika flour into a shallow bowl and lightly season. Coat the fish in the paprika flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
WHAT A PLATE!
Plate up the cucumber couscous and top with the crispy fish. Top the fish with the tapenade and drizzle with the remaining lemon juice. Garnish it all with the remaining oregano. Dive in, Chef!

Couscous - 75ml
Garlic Clove - 1
Tomato - 1
Fresh Oregano - 3g
Pitted Kalamata Olives - 10g
Pitted Green Olives - 10g
Capers - 5g
Cucumber - 100g
Lemon Juice - 10ml
Line-caught Swordfish Fillet - 1
Paprika Flour - 15ml

Download the Recipe

Serves 2

FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SALTY TAPENADE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped tomato and cook until softened, 2-3 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener, and the chopped capers until heated and combined, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ADD THE CUCS
Add the diced cucumber to the bowl of couscous and toss together with ½ the lemon juice (to taste). Set aside.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Place the paprika flour into a shallow bowl and lightly season. Coat the fish in the paprika flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
WHAT A PLATE!
Plate up the cucumber couscous and top with the crispy fish. Top the fish with the tapenade and drizzle with the remaining lemon juice. Garnish it all with the remaining oregano. Dive in, Chef!

Couscous - 150ml
Garlic Clove - 1
Tomato - 1
Fresh Oregano - 5g
Pitted Kalamata Olives - 20g
Pitted Green Olives - 20g
Capers - 10g
Cucumber - 200g
Lemon Juice - 20ml
Line-caught Swordfish Fillets - 2
Paprika Flour - 30ml

Download the Recipe

Serves 3

FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SALTY TAPENADE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped tomatoes and cook until softened, 3-4 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener, and the chopped capers until heated and combined, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD THE CUCS
Add the diced cucumber to the bowl of couscous and toss together with ½ the lemon juice (to taste). Set aside.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Place the paprika flour into a shallow bowl and lightly season. Coat the fish in the paprika flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
WHAT A PLATE!
Plate up the cucumber couscous and top with the crispy fish. Top the fish with the tapenade and drizzle with the remaining lemon juice. Garnish it all with the remaining oregano. Dive in, Chef!

Couscous - 225ml
Garlic Cloves - 2
Tomatoes - 2
Fresh Oregano - 8g
Pitted Kalamata Olives - 30g
Pitted Green Olives - 30g
Capers - 15g
Cucumber - 300g
Lemon Juice - 30ml
Line-caught Swordfish Fillets - 3
Paprika Flour - 45ml

Download the Recipe

Serves 4

FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SALTY TAPENADE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped tomatoes and cook until softened, 3-4 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener, and the chopped capers until heated and combined, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD THE CUCS
Add the diced cucumber to the bowl of couscous and toss together with ½ the lemon juice (to taste). Set aside.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Place the paprika flour into a shallow bowl and lightly season. Coat the fish in the paprika flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
WHAT A PLATE!
Plate up the cucumber couscous and top with the crispy fish. Top the fish with the tapenade and drizzle with the remaining lemon juice. Garnish it all with the remaining oregano. Dive in, Chef!