Grilling Salads seafood summer smoky grill weeknight

Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad

Name: Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 steaks Thick swordfish steaks (about 6–8 oz / 180–225g each); 1 plank Cedar grilling plank (16 x 6–8 in; soaked at least 30 minutes); 0.25 cup Extra‑virgin olive oil; 1 large Lemon (zest + juice); 3 cloves Garlic cloves, minced; 1.5 tsp (total) Kosher salt & freshly ground black pepper (combined); 0.75 cup pitted Kalamata + 2 tbsp capers Pitted Kalamata olives + jarred capers (combined); 1 cup Cherry tomatoes, halved; 2 bulbs Fennel bulbs, trimmed and thinly sliced; 2 oranges Navel oranges (for segments)

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.

0.0(0 reviews)

Prep: 25m · Cook: 18m · Total43 mins

DifficultyMedium

Serves4

AuthorJake

Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad

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.

Jake'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

This is a grilling recipe built around contrast: the dense, steak‑like texture of swordfish stands up to direct heat and smoke, while a soaked cedar plank gives the fish a subtle woody perfume without driving the surface into black char. The warm olive‑tomato tapenade — blistered cherry tomatoes, briny Kalamatas and capers warmed in olive oil — brings savory umami that melts into the fish. A charred fennel‑orange salad slices through the richness with fennel’s anise crunch and bright, juicy citrus segments so the plate never feels heavy.

What makes this version work is restraint: a short lemon‑garlic marinade that seasons without chemically cooking the flesh, a plank strategy that favors gentle smoke over flare‑ups, and finishing the salty tapenade warm so it melds into the steak without overpowering its natural sweetness. It’s ideal for a summer dinner when you want something showy but unfussy — good for backyard entertaining, a weeknight treat for two, or a simple date‑night centerpiece. Pay attention to timing (short marinade, watch the plank) and you’ll have an elegant, balanced main that tastes far more complicated than the work it requires.

Plan your timing

Enter your target meal time:

6:13 pm–6:20 pm→Marinate the swordfish

6:20 pm–6:27 pm→Soak and preheat cedar plank and grill

6:27 pm–6:34 pm→Make the warm olive‑tomato tapenade

6:34 pm–6:41 pm→Char the fennel and prepare the orange segments

6:41 pm–6:48 pm→Grill the swordfish on the cedar plank

6:48 pm–6:55 pm→Rest, top and serve

Ingredients

Yield

Instructions

Marinate the swordfish

In a shallow bowl whisk together the extra‑virgin olive oil, zest and juice of the lemon, minced garlic and the kosher salt & pepper. Add the swordfish steaks and turn to coat; cover and refrigerate while you prepare other components, 20–30 minutes—no longer, so the fish doesn’t firm up from the acid.

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

Soak the cedar plank in water for at least 30 minutes (use a dish with a weight if needed). Meanwhile preheat a gas or charcoal grill to medium‑high (about 400–450°F / 200–230°C). Right before grilling, pat the plank dry on top and oil lightly to help prevent sticking.

For this step

1 plankCedar grilling plank (16 x 6–8 in; soaked at least 30 minutes)

Make the warm olive‑tomato tapenade

Heat a small skillet over medium with 1 tablespoon of olive oil (from the marinade amount). Add the halved cherry tomatoes and the remaining minced garlic and sauté until tomatoes blister and soften, about 3–4 minutes. Stir in the pitted Kalamata olives and capers, warm through 1–2 minutes, then remove from heat and finish with a squeeze of lemon juice to brighten.

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

Brush the sliced fennel with a little olive oil and place directly on the grill grates or in a hot grill pan; cook until lightly charred and softened, 3–5 minutes per side. Meanwhile, segment the navel oranges (cut away peel/white pith and cut between membranes) and toss the warm fennel with the orange segments, a pinch of salt, and a drizzle of olive oil to make the salad.

For this step

2 bulbsFennel bulbs, trimmed and thinly sliced
2 orangesNavel oranges (for segments)

Char the fennel and prepare the orange segments

Grill the swordfish on the cedar plank

Place the soaked cedar plank on the preheated grill and close the lid for 2–3 minutes until it begins to smoke and crackle. Arrange the marinated swordfish steaks on the plank, close the lid and grill until the fish is opaque at the edges and registers about 125–130°F (52–54°C) for medium, roughly 6–8 minutes; flip once if steaks are very thick and grill another 2–4 minutes as needed. Watch for flare‑ups and move to a cooler zone if the plank threatens to burn.

Rest, top and serve

Remove the plank from the grill and transfer the swordfish to a cutting board; let rest 3–4 minutes. Spoon the warm olive‑tomato tapenade over each steak and serve immediately with the charred fennel‑orange salad alongside for a bright contrast.

Tips from the kitchen

Don't over-marinate

Keep the swordfish in the lemon‑garlic marinade no longer than 20–30 minutes to avoid tightening the flesh and altering texture.

Soak the plank thoroughly

Soak the cedar plank at least 30 minutes and weigh it down so it’s waterlogged; this slows burning and produces steady smoke.

Oil the plank surface

Pat the plank dry on top and brush a thin layer of oil before grilling to prevent sticking and help the fish release cleanly.

Use an instant thermometer

Check internal temperature toward the end of cooking — 125–130°F (52–54°C) yields a moist medium; remove early as residual heat will continue to carryover.

Char fennel with purpose

Get a good sear on the fennel to build caramelized flavor but keep the slices tender; cook over direct heat 3–5 minutes per side.

Variations & substitutions

Tuna or Salmon Substitute

Use thick tuna or salmon steaks in place of swordfish and follow the same plank method; tuna benefits from a rare center while salmon prefers medium, so adjust grill time accordingly.

Vegetarian "Steak" Option

Grill thick slices of king oyster mushrooms or a marinated portobello on the plank and top with the warm tapenade for a meaty, vegetarian take.

Green Olive & Herb Tapenade

Swap the Kalamatas for chopped Castelvetrano or green olives and fold in minced parsley, oregano, and a touch of lemon zest for a brighter herbaceous finish.

Smoky Citrus Twist

Use blood oranges or a mix of grapefruit and orange for the salad and add a light drizzle of smoked paprika oil to amplify the smoky notes.

Storage & make-ahead

Store leftovers in separate containers: keep the swordfish and warm tapenade in an airtight container and the fennel‑orange salad refrigerated in another to preserve texture. Consume the fish within 48 hours; reheat gently in a 275°F oven wrapped in foil for 8–10 minutes to prevent drying, and warm the tapenade briefly in a skillet before spooning over the fish. Salad is best eaten cold or at room temperature and may weep if stored more than a day.

What to serve with it

Serve the steaks with simple grilled vegetables like asparagus or tenderstem broccoli and a lemony herbed couscous or farro to soak up the tapenade. A light, mineral white such as Vermentino, Picpoul de Pinet, or a dry rosé pairs beautifully; finish plates with an extra drizzle of high‑quality olive oil and a few torn mint leaves for the fennel salad.

Frequently asked questions

How do I know when swordfish is done?

Aim for an internal temperature of 125–130°F (52–54°C) for a moist medium; the edges will look opaque and the center just barely translucent. If you prefer firmer fish, cook to 135°F (57°C), but watch closely to avoid dryness.

What if I don’t have a cedar plank?

You can mimic plank smoke by wrapping a handful of soaked wood chips in foil with holes poked and placing them over coals or the heat source, or use a heavy cast‑iron griddle for direct grilling and add soaked chips to a smoker box on a gas grill.

Can I make the tapenade ahead of time?

Yes — make the tapenade a day ahead and gently warm it before serving; flavors meld overnight, but reheat slowly so the tomatoes don’t over‑break down.

Why warm the tapenade instead of serving it cold?

Warming releases the tomatoes’ juices and lets the olive and caper flavors bloom so the tapenade integrates with the hot fish rather than sitting as a cold topping.

How do I prevent the cedar plank from catching fire?

Soak the plank well, position it away from direct flare‑ups if flames appear, and be prepared to move the fish to a cooler zone on the grill if the plank smolders excessively.

Can I prepare components for a dinner party earlier?

Yes — soak the plank and segment the oranges ahead, make the tapenade earlier and keep it refrigerated, and slice the fennel; char the fennel just before serving for best texture.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Marinate the swordfish

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)

Step 2: Soak and preheat cedar plank and grill

Cedar grilling plank (16 x 6–8 in; soaked at least 30 minutes)1 plank

Step 3: Make the warm olive‑tomato tapenade

Pitted Kalamata olives + jarred capers (combined)0.75 cup pitted Kalamata + 2 tbsp capers
Cherry tomatoes, halved1 cup

Step 4: Char the fennel and prepare the orange segments

Fennel bulbs, trimmed and thinly sliced2 bulbs
Navel oranges (for segments)2 oranges

Nutrition Facts

Per serving: 1 fillet (200g)

Calories880

Total Fat56.9g

Saturated Fat17.5g

Trans Fat0.1g

Polyunsaturated Fat17.6g

Monounsaturated Fat15.2g

Total Carbohydrates31.8g

Dietary Fiber3.8g

Total Sugars14.9g

Protein60.3g

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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