Quick-Broiled Swordfish With Green Olives

Name: Ed Koch's Broiled Swordfish with Olives
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: serves 1
Ingredients: One 1-in.-thick swordfish steak (about 1 lb.), patted dry with paper towels; 2 tsp. extra-virgin olive oil; 8 large pitted green olives, such as Cerignola; Kosher salt and freshly ground black pepper

A quick broiled swordfish recipe from the late New York City mayor, Ed Koch.

Serves
serves 1
Time
20 minutes

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY MAGGIE RUGGIERO; PROP STYLING BY PAIGE HICKS

By Ed Koch

Updated on June 22, 2022

This quick swordfish dinner-for-one was a favorite of former New York City Mayor Ed Koch. For more knockout weeknight dishes, get inspired by our favorite ways to grill fish.

Ingredients

One 1-in.-thick swordfish steak (about 1 lb.), patted dry with paper towels
2 tsp. extra-virgin olive oil
8 large pitted green olives, such as Cerignola
Kosher salt and freshly ground black pepper

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Instructions

Step 1

Position a rack at the top of the oven and turn the broiler to high. Rub the fish all over with the oil, season generously with salt and black pepper, and place in a small ovenproof dish or skillet. Scatter the olives around the fish and transfer to the oven. Broil until the fish is lightly browned and nearly opaque, 8–10 minutes for medium. Top with the olives and serve hot.

Position a rack at the top of the oven and turn the broiler to high. Rub the fish all over with the oil, season generously with salt and black pepper, and place in a small ovenproof dish or skillet. Scatter the olives around the fish and transfer to the oven. Broil until the fish is lightly browned and nearly opaque, 8–10 minutes for medium. Top with the olives and serve hot.