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

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

1. 1

   Step 1: Soak plank and preheat grill

   Cover the cedar plank with cold water and weigh it down; soak at least 30 minutes while you prep other components. Light one area of a gas grill or build a two‑zone fire on charcoal so you have a medium‑high direct heat (about 400–450°F / 200–230°C) and a cooler indirect area.

   For this step

   • 1 piece (6x12 in)Cedar plank (6 x 12 inches), soaked
   
2. 2

   Step 2: Make the marinade and marinate swordfish

   Whisk together the olive oil, lemon juice, minced garlic and the seasoning mix (smoked paprika, salt and pepper). Pat the swordfish dry, brush both sides generously with the marinade, and let rest in the refrigerator 15–20 minutes while the plank soaks — do not overmarinate so the fish stays firm.

   For this step

   • 4 steaks (6–8 oz / each)Swordfish steaks
   • 1/3 cupExtra‑virgin olive oil
   • 2 tablespoonsFresh lemon juice
   • 3 clovesGarlic, minced
   • 1 1/2 teaspoons (total: 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper)Seasoning mix (smoked paprika, kosher salt & black pepper)
   
3. 3

   Step 3: Prepare the warm olive‑tomato tapenade

   Heat a skillet over medium with a tablespoon of olive oil; add the minced shallot and cook until translucent, about 1–2 minutes. Add the combined kalamata olives, halved cherry tomatoes and capers, stirring until tomatoes begin to soften and release juices, 3–4 minutes; remove from heat and stir in chopped parsley and a squeeze of lemon to taste — keep warm.

   For this step

   • 1 3/4 cups (combined)Kalamata olives, cherry tomatoes & capers (pitted olives, tomatoes halved)
   • 1 small shallot + 2 tbsp parsleyShallot & fresh parsley (minced shallot + chopped parsley)
   
4. 4

   Step 4: Make the charred fennel‑orange salad

   Trim and thinly slice the fennel bulb; segment the orange and reserve any juice. Toss fennel with a drizzle of olive oil, the red wine vinegar, a pinch of salt and the orange segments. Char the fennel quickly on a hot grill grate (or cast iron pan) 1–2 minutes per side until lightly blackened, then toss again with the dressing so the warm char mellows the fennel and brightens the citrus.

   For this step

   • 1 large fennel + 1 orangeFennel bulb & navel orange (for salad)
   • 1 tablespoonRed wine vinegar
   
5. 5

   Step 5: Grill swordfish on the cedar plank

   Place the soaked cedar plank over direct medium‑high heat and close the lid; after the plank begins to smoke (about 3–5 minutes) move it to indirect heat and place the marinated swordfish on the plank. Close the lid and grill with indirect heat until the fish is opaque and just flakes at the center, about 8–10 minutes depending on thickness; rotate the plank once for even smoke.
   
6. 6

   Step 6: Finish and plate

   Transfer the plank to a heatproof surface; spoon the warm olive‑tomato tapenade over each swordfish steak and let rest 2 minutes. Serve each fillet with a generous portion of charred fennel‑orange salad alongside — garnish with extra chopped parsley and a lemon wedge if desired.
   

1. Cover the cedar plank with cold water and weigh it down; soak at least 30 minutes while you prep other components. Light one area of a gas grill or build a two‑zone fire on charcoal so you have a medium‑high direct heat (about 400–450°F / 200–230°C) and a cooler indirect area.
2. Whisk together the olive oil, lemon juice, minced garlic and the seasoning mix (smoked paprika, salt and pepper). Pat the swordfish dry, brush both sides generously with the marinade, and let rest in the refrigerator 15–20 minutes while the plank soaks — do not overmarinate so the fish stays firm.
3. Heat a skillet over medium with a tablespoon of olive oil; add the minced shallot and cook until translucent, about 1–2 minutes. Add the combined kalamata olives, halved cherry tomatoes and capers, stirring until tomatoes begin to soften and release juices, 3–4 minutes; remove from heat and stir in chopped parsley and a squeeze of lemon to taste — keep warm.
4. Trim and thinly slice the fennel bulb; segment the orange and reserve any juice. Toss fennel with a drizzle of olive oil, the red wine vinegar, a pinch of salt and the orange segments. Char the fennel quickly on a hot grill grate (or cast iron pan) 1–2 minutes per side until lightly blackened, then toss again with the dressing so the warm char mellows the fennel and brightens the citrus.
5. Place the soaked cedar plank over direct medium‑high heat and close the lid; after the plank begins to smoke (about 3–5 minutes) move it to indirect heat and place the marinated swordfish on the plank. Close the lid and grill with indirect heat until the fish is opaque and just flakes at the center, about 8–10 minutes depending on thickness; rotate the plank once for even smoke.
6. Transfer the plank to a heatproof surface; spoon the warm olive‑tomato tapenade over each swordfish steak and let rest 2 minutes. Serve each fillet with a generous portion of charred fennel‑orange salad alongside — garnish with extra chopped parsley and a lemon wedge if desired.