Danielle Alvarez's grilled fish with tapenade

Serve this versatile tapenade with grilled bread or toasted crostini as a starter, or with grilled fish, chicken or lamb. It's highly flavourful and highly seasoned so no need to add salt. You could chop this by hand but I find the food processor brings it all together.

INGREDIENTS

• 4 swordfish fillets (600-700g total)
• 350g black olives, pits removed (or 225g pitted black olives)
• 3 tbsp salted capers, rinsed
• 8 quality anchovy fillets
• 2 garlic cloves, grated on a Microplane
• ½ cup good quality olive oil
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp fresh thyme leaves
• handful of parsley leaves (or 2 tbsp finely chopped fresh parsley, if mixing by hand)
• rocket leaves, to serve

METHOD

1. Combine the olives, capers, anchovy and garlic in the bowl of a food processor and pulse until everything is chopped really fine. Add the remaining ingredients and pulse a few more times until it comes together.
2. Season the fish with salt and drizzle with olive oil. Cook on a smoking-hot indoor or outdoor grill for 2 minutes per side or until just cooked through (this depends on the thickness).
3. Place the fish on some rocket leaves and top with a generous spoonful of tapenade. Drizzle with olive oil and serve hot.

Serves 4

This recipe is from episode three of Good Food Kitchen season 2, screening on 9Now.