Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad
Thick swordfish steaks are marinated briefly, grilled on a soaked cedar plank for a gentle smoky finish, and finished with a warm olive‑tomato tapenade. A bright charred fennel‑orange salad cuts the richness with citrus and crunch for a balanced, elegant summer main.
Ingredient Spotlight
Pitted Kalamata olives + jarred capers (combined)
Kalamata olives are dark, almond-shaped Greek olives with a meaty texture and rich, fruity-briny flavor; capers are pickled flower buds common in Mediterranean cooking that add a sharp, salty-tangy bite. Together they give a pronounced briny, savory pop that lifts seafood and salads. Find them in most supermarkets (olives in the olive/bar or jarred-olive aisle; capers in jars near pickles or in the international aisle) or at Mediterranean markets. If you can’t find Kalamatas, substitute other black/Greek-style olives or Castelvetrano olives for a milder, buttery note; for capers, chopped green olives, a squeeze of lemon, or a small pinch of chopped cornichon can mimic the briny tang.
Ingredient Spotlight
Cedar grilling plank (16 x 6–8 in; soaked at least 30 minutes)
A cedar plank is a thin piece of aromatic wood used for grilling or roasting, traditionally associated with Pacific Northwest and Indigenous cooking techniques; it infuses food with a subtle smoky, resinous cedar aroma and helps keep fish moist. Planks are sold in grilling sections of hardware stores, specialty food shops, or online; always soak before using to reduce flare-ups. If you don’t have a cedar plank, you can use alder or other food-safe planks, a sheet of heavy-duty foil with soaked wood chips tucked inside, or grill over indirect heat with soaked wood chips for a similar smoky effect.
Ingredient Spotlight
Fennel bulbs, trimmed and thinly sliced
Fennel bulb is a crunchy, pale vegetable with a mild licorice/anise aroma and a slightly sweet, herbaceous flavor; it’s widely used in Italian and Mediterranean cuisine both raw and cooked. Raw fennel adds a crisp, aromatic bite to salads and salsas, while cooking softens and sweetens it. Find fennel in the produce section of most supermarkets or farmers’ markets; if unavailable, substitute thinly sliced celery for crunch plus a small pinch of anise seed or a few chopped fennel fronds (or a touch of tarragon) to approximate the flavor.
Author's Note
"This recipe shines for backyard dinners when you want a restaurant-quality fish without fuss — the cedar plank gives a subtle smoke while the warm tapenade and charred fennel‑orange salad deliver savory and bright contrasts. Plan ahead by soaking the plank while you prep the other components."
Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad
Swordfish is one of those rare grilling fish that stands up to fire and smoke without falling apart, and cedar plank grilling gives it a delicate, wood-smoke perfume rather than an aggressive char. In this version I lean into contrasts: dense, meaty swordfish gives a satisfying chew against a warm, savory olive‑tomato tapenade, while a bright charred fennel‑orange salad cuts through the richness with citrus, anise heat and crunchy texture. The olive‑capers mixture tempers the fish’s fat with briny punch, and finishing it warm keeps the oils glossy and aromatic.
This recipe is built for summer dinners where you want something showy but not fussy — it’s approachable for a confident home griller and forgiving for slightly uneven heat, thanks to the plank buffer. Small technique choices make the difference: a short lemon‑oil marinade seasons without “cooking” the flesh, and a thermometer keeps you from overcooking. Serve it when the cedar is still sighing smoke for the best aroma, and expect a dish that reads elegant but honest — seafood-forward, salty, citrusy, and texturally interesting.
Plan your timing
Ingredients
Instructions
Marinate the swordfish
For this step
- 4 steaksThick swordfish steaks (about 6–8 oz / 180–225g each)
- 0.25 cupExtra‑virgin olive oil
- 1 largeLemon (zest + juice)
- 3 clovesGarlic cloves, minced
- 1.5 tsp (total)Kosher salt & freshly ground black pepper (combined)
Soak and preheat cedar plank and grill
For this step
- 1 plankCedar grilling plank (16 x 6–8 in; soaked at least 30 minutes)
Make the warm olive‑tomato tapenade
For this step
- 0.75 cup pitted Kalamata + 2 tbsp capersPitted Kalamata olives + jarred capers (combined)
- 1 cupCherry tomatoes, halved
Char the fennel and prepare the orange segments
For this step
- 2 bulbsFennel bulbs, trimmed and thinly sliced
- 2 orangesNavel oranges (for segments)
Grill the swordfish on the cedar plank
Rest, top and serve
Tips from the kitchen
Soak the plank properly
Soak at least 30 minutes with a weight on top so the plank is saturated and less likely to ignite; you can add a splash of cider vinegar to the soak water to deepen aroma.
Short acid marination
Limit the lemon oil marinade to 20–30 minutes so the acid flavors the surface without tightening the flesh into a ceviche‑like texture.
Use an instant thermometer
Aim for 125–130°F (52–54°C) for medium and remove early; residual heat on the plank will carry the fish to perfect doneness while preventing dryness.
Manage flare‑ups
If flames lick the plank, move it to a cooler zone or prop the plank over a drip pan; have tongs ready to slide the fish away from direct flames.
Rest before topping
Let steaks rest 3–4 minutes off the heat so juices redistribute and the warm tapenade won’t immediately pool and evaporate on a hot surface.
Variations & substitutions
Swap in tuna or salmon
Use thick ahi tuna or salmon steaks and follow the same timing, adjusting internal temperature—tuna rare to medium‑rare; salmon to 125–130°F for medium.
Capers & preserved lemon
Add 1 tablespoon finely chopped preserved lemon to the tapenade for a more floral, intensified citrus note that pairs beautifully with the olives.
Smoky spice twist
Stir 1/2 teaspoon smoked paprika into the tomato step and finish the fish with a drizzle of chili‑infused oil for a warm, smoky heat.
Plank alternative
If you don’t have a cedar plank, use soaked alder or maple planks, or alternatively wrap soaked wood chips in foil with holes and place them over the heat for similar smoke.
Storage & make-ahead
Store leftovers in an airtight container in the refrigerator for up to 48 hours; keep the warm tapenade separate if possible to preserve texture. Reheat the swordfish gently in a low 300°F oven on a baking sheet for 6–8 minutes or in a skillet over low heat until just warmed — avoid high heat which will dry the fish. The fennel‑orange salad is best eaten fresh, but can be chilled up to 24 hours if dressed lightly.
What to serve with it
Serve with simple, starchy sides that soak up the tapenade, such as buttered new potatoes, lemon‑thyme roasted fingerlings, or a light orzo tossed with parsley. For vegetables, grilled asparagus or a charred romesco‑style pepper work well. Pair with a chilled Albariño, Vermentino or a dry rosé to complement the citrus and briny notes; garnish plates with extra lemon wedges and a scattering of chopped flat‑leaf parsley or fennel fronds.
Frequently asked questions
Can I grill the swordfish directly on grates instead of a plank?
Yes — oil the grates well and grill over medium‑high heat, but expect a more pronounced char and less smoky plank aroma; cook a little faster and watch for sticking, flipping once if necessary.
What if my steaks are thinner or thicker than recipe sizes?
For thinner steaks (½ inch) drop grilling time substantially—2–3 minutes per side; for thicker steaks (1½ inches or more) plan for additional time and rely on a thermometer rather than set minutes.
Can I prepare components ahead of time?
You can make the tapenade a day ahead and refrigerate, and segment the oranges earlier, but char the fennel and marinate the fish just before grilling for best texture and temperature.
How do I prevent the cedar plank from catching fire?
Soak thoroughly, place plank away from direct flames initially to allow smoking, monitor constantly, and move to a cooler zone or onto a layer of aluminum foil if it begins to flame.
Is swordfish sustainable to buy for this recipe?
Sustainability varies by region and fishery; look for swordfish labeled from well‑managed fisheries (e.g., U.S. or Canadian longline with MSC or similar certifications) or ask your fishmonger for seasonality and sourcing information.
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Ingredients
- Thick swordfish steaks (about 6–8 oz / 180–225g each)4 steaks
- Extra‑virgin olive oil0.25 cup
- Lemon (zest + juice)1 large
- Garlic cloves, minced3 cloves
- Kosher salt & freshly ground black pepper (combined)1.5 tsp (total)
- Cedar grilling plank (16 x 6–8 in; soaked at least 30 minutes)1 plank
- Pitted Kalamata olives + jarred capers (combined)0.75 cup pitted Kalamata + 2 tbsp capers
- Cherry tomatoes, halved1 cup
- Fennel bulbs, trimmed and thinly sliced2 bulbs
- Navel oranges (for segments)2 oranges
Nutrition Facts
Per serving: 1 fillet (200g)
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
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