Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad
Thick swordfish steaks are marinated, grilled on a soaked cedar plank for a gentle smoky crust, and finished with a warm olive‑tomato tapenade. A bright charred fennel‑orange salad provides crisp, citrus contrast for a balanced, restaurant‑style grill dinner.
Ingredient Spotlight
Cedar plank (6 x 12 inches), soaked
A thin plank of cedar wood used for grilling or roasting to infuse a mild, aromatic smoky flavor into fish and meats; the technique is associated with Pacific Northwest and Indigenous cooking traditions. The plank itself has a warm, resinous, woodsy scent that translates subtly into the food during cooking. Find cedar planks at BBQ stores, specialty grocers, or online; as a substitute use soaked hardwood planks like alder or maple, or mimic the effect with soaked wood chips in a smoker box or a foil pouch on the grill.
Ingredient Spotlight
Kalamata olives
A dark purple, almond-shaped olive from the Kalamata region of Greece, commonly sold pitted or in brine; they have a rich, fruity, tangy and slightly bitter flavor that’s more pronounced than typical black olives. Widely used in Mediterranean cooking (salads, tapenades, sauces) and sold in jars or at olive bars in most supermarkets and specialty stores. Substitute oil-cured black olives such as Gaeta or Niçoise, or use milder Castelvetrano olives plus a splash of vinegar or lemon if you need more acidity.
Ingredient Spotlight
Capers
Pickled unopened flower buds from the caper bush, common in Mediterranean and Middle Eastern cuisines; they deliver a sharp, salty, and lemony brininess that lifts sauces, salads, and fish dishes. Sold jarred in brine (look in the condiment or international aisle) and sometimes salted or packed in vinegar. Substitutes include chopped green olives or cornichons, or a combination of lemon zest plus a little olive brine to mimic the tang and saltiness; caperberries are a larger, similar alternative.
Jake's note
"This cedar‑plank method gives swordfish a subtle smoky aroma without overpowering its meaty texture. It’s great for weekend dinners or when you want an impressive grilled main with a bright, quick salad on the side."
Cedar-Plank Grilled Swordfish Steaks with Warm Olive-Tomato Tapenade and Charred Fennel-Orange Salad
This cedar-plank grilled swordfish is built around contrasts: dense, meaty steaks that hold up to a smoky, gently seared exterior; a warm olive‑tomato tapenade that brings saline, sweet and savory intensity; and a charred fennel‑orange salad that cuts through the richness with bright citrus and crisp anise. Soaking the cedar and starting the plank over direct heat gives the steaks a soft, aromatic smoke without the harshness of an open flame, while the short olive oil–lemon marinade seasons without breaking down the flesh, preserving the steak’s clean, oceanic texture.
It’s the sort of main course that reads elegant on a weeknight but performs just as well for a backyard dinner party: the tapenade can be cooked ahead and warmed, the fennel benefits from a quick char at service time, and the plank creates an impressive presentation with minimal fuss. This version leans Mediterranean—anchored by kalamatas and capers—so it pairs well with simple, vegetal sides and bright herbs; it’s for cooks who like to balance technique with flavor-forward simplicity rather than fussing with complicated sauces or long marinades.
Plan your timing
Ingredients
Instructions
Soak plank and preheat grill
For this step
- 1 piece (6x12 in)Cedar plank (6 x 12 inches), soaked
Make the marinade and marinate swordfish
For this step
- 4 steaks (6–8 oz / each)Swordfish steaks
- 0.38 cupExtra‑virgin olive oil
- 2 tablespoonsFresh lemon juice
- 3 clovesGarlic, minced
- 1.5 teaspoons (total: 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper)Seasoning mix (smoked paprika, kosher salt & black pepper)
Prepare the warm olive‑tomato tapenade
For this step
- 1.75 cups (combined)Kalamata olives, cherry tomatoes & capers (pitted olives, tomatoes halved)
- 1 small shallot + 2 tbsp parsleyShallot & fresh parsley (minced shallot + chopped parsley)
Make the charred fennel‑orange salad
For this step
- 1 large fennel + 1 orangeFennel bulb & navel orange (for salad)
- 1 tablespoonRed wine vinegar
Grill swordfish on the cedar plank
Finish and plate
Tips from the kitchen
Soak the plank thoroughly
Soak the cedar at least 30 minutes (up to 2 hours) and weigh it down so it releases smoke slowly; a bone-dry plank will ignite and burn too fast.
Pat fish completely dry
Dry swordfish before marinating so the oil‑lemon mixture clings and the surface sears evenly rather than steaming.
Manage two heat zones
Start the plank over direct heat to generate smoke, then move to indirect heat for gentle cooking so the steak cooks through without charring the outside.
Flip only once
Resist flipping—turn the steak only once for an even crust and to keep the flesh intact; use a thin spatula to lift gently.
Serve tapenade warm
Keep the olive‑tomato tapenade warm off the heat and spoon it over the fish right before plating so it keeps its glossy texture and aromatic breadth.
Variations & substitutions
Use salmon or tuna
Swap swordfish for 1‑inch salmon or tuna steaks and shorten grill time; the plank and tapenade work equally well with these fattier fish.
Vegetarian grilled option
Replace fish with thick grilled eggplant or halloumi slices; cook longer for eggplant until tender and treat halloumi like the steaks, finishing with the warm tapenade.
Make it spicier
Add a pinch of crushed red pepper or a chopped Calabrian chili to the tapenade for heat, or sprinkle the marinade with cayenne for a furtive kick.
Citrus-herb twist
Swap parsley for chopped basil and mint in the tapenade and toss the fennel salad with orange zest and a splash of white balsamic for a fresher herbaceous profile.
Storage & make-ahead
Store components separately: place leftover swordfish and warm tapenade in airtight containers and refrigerate for up to 2–3 days, while the tapenade will keep 3–4 days. The charred fennel‑orange salad is best same day; if storing, keep the citrus and fennel apart and combine just before serving to preserve texture. Reheat fish gently on a low oven (250–300°F / 120–150°C) for 8–10 minutes or briefly on the grill—avoid high heat which overcooks the steak.
What to serve with it
Serve with grilled asparagus or blistered cherry tomatoes and a lemony herbed couscous or new potatoes to soak up the tapenade juices. For wine, choose a crisp white like Vermentino or Albariño, or a citrusy gin-and-tonic if you prefer cocktails. Plate the fish on the plank for drama or on warm plates, spooning the tapenade over the center and arranging the fennel‑orange salad to one side with a scattering of parsley and a lemon wedge.
Frequently asked questions
How long should I soak the cedar plank?
At least 30 minutes is sufficient to produce smoke without catching, though 1–2 hours is fine for a stronger aromatic. Don’t leave it soaking so long that it becomes waterlogged and soggy—drain and pat lightly before placing on the heat.
What internal temperature is best for swordfish?
Aim for 130–135°F (54–57°C) for a moist, slightly opaque center; the USDA recommends 145°F for fully cooked fish, so raise to that if you prefer well‑done.
Can I skip the cedar plank and still get good results?
Yes—place the steaks over indirect heat on a well-oiled grill grate or cook on a preheated cast iron skillet, then finish briefly over high heat for color; add a small handful of soaked wood chips to a smoker box for extra smoke.
How do I prevent the swordfish from sticking?
Make sure the plank or grill grate is well‑oiled and properly preheated, pat the fish dry, and flip only once using a thin spatula to avoid tearing the flesh.
Can the tapenade be made ahead?
Yes—the tapenade can be cooked up to 3 days ahead and refrigerated; warm it gently before spooning over the steaks to refresh the flavors and loosen the oils.
Why char the fennel briefly?
A quick char softens the raw bite of fennel, adds a smoky nuance that complements the cedar smoke, and creates texture contrast with the meaty fish and saucy tapenade.
About the author
JakeHello, 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 →Ratings & Reviews
Did you make this recipe?
Be the first to share your experience.
Ingredients
- Cedar plank (6 x 12 inches), soaked1 piece (6x12 in)
- Swordfish steaks4 steaks (6–8 oz / each)
- Extra‑virgin olive oil0.38 cup
- Fresh lemon juice2 tablespoons
- Garlic, minced3 cloves
- Seasoning mix (smoked paprika, kosher salt & black pepper)1.5 teaspoons (total: 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper)
- Kalamata olives, cherry tomatoes & capers (pitted olives, tomatoes halved)1.75 cups (combined)
- Shallot & fresh parsley (minced shallot + chopped parsley)1 small shallot + 2 tbsp parsley
- Fennel bulb & navel orange (for salad)1 large fennel + 1 orange
- Red wine vinegar1 tablespoon
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.
More from Grilling
View all Grilling recipes →Ask me anything about this recipe — substitutions, scaling, techniques, timing.
Powered by AI · Answers may not always be perfect