Mediterranean Spiced Swordfish With Tomato Olive Bruschetta

Swordfish with green beans and potatoes

Molly Cleary

Total Time: 45 min
Prep Time: 15 min
Cook Time: 30 min
Servings: 4

Nutrition Highlights (per serving)

464 calories
22g fat
41g carbs
29g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving  
Calories 464
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Cholesterol 44mg 15%
Sodium 1338mg 58%
Total Carbohydrate 41g 15%
Dietary Fiber 9g 32%
Total Sugars 5g  
Includes 0g Added Sugars 0%
Protein 29g  
Vitamin D 0mcg 0%
Calcium 92mg 7%
Iron 5mg 28%
Potassium 1145mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Bruschetta is a classic Italian antipasto, or appetizer. It is traditionally made of tomatoes and served over grilled bread. This version has the addition of olives, which add a tanginess to the bruschetta as well as heart-healthy monounsaturated fat.

Swordfish are native to the Mediterranean Sea as well as much of the Atlantic, Pacific, and Indian oceans. They are very large fish, often growing to be well over 200 lbs. Swordfish are an excellent source of protein, however, consumption should be limited since their large size typically meals a higher mercury content.


  • 2 large white potatoes
  • 4 tablespoons olive oil (divided)
  • 1 3/4 teaspoon salt (divided)
  • 1 1/2 teaspoon black pepper (divided)
  • 1/2 teaspoon paprika
  • 1½ cups tomatoes, diced (I used roma tomatoes)
  • 2/3 cup kalamata olives, diced
  • 8 fresh basil leaves, thinly sliced
  • 1 scallion, chopped
  • 3 cloves garlic (divided)
  • 1 pound swordfish
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet Spanish paprika
  • 3 cups green beans, raw
  • 1 tablespoon lemon juice


  1. Preheat oven to 400F.

  2. Wash potatoes and cut into wedges. Toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Bake for 30 minutes, flipping halfway through.

  3. While the potatoes are cooking, chop your tomatoes, olives, basil, and scallions. Mince the garlic. Mix in 1 tablespoon olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Refrigerate until ready to serve.

  4. Heat a large nonstick skillet over medium-high heat. Pat swordfish dry with a paper towel. Sprinkle both sides with 1/2 teaspoon salt, coriander, 1/2 teaspoon black pepper, cumin, and Spanish parika and rub to evenly distribute. Coat pan with cooking spray. Cook fish on high heat for 4 minutes on each side. Add a small amount of water to the pan if it starts to smoke.

  5. Place green beans in a microwave safe bowl with a few tablespoons of water. Cover with plastic wrap, leaving a small slit for steam. Microwave for 3 minutes. Once cooked, remove the plastic wrap and toss with 1 tablespoon olive oil, lemon juice, 1 clove of garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

  6. Divide green beans, potatoes, and swordfish evenly among 4 plates. Top swordfish with bruschetta.

Ingredient Variations and Substitutions

Tuna steaks also work well in this recipe.

Asparagus is a good substitute if you do not like green beans.

Cooking and Serving Tips

If you're having a tough time peeling the garlic clove, here's a little trick: Place it down flat on your cutting, place the wide portion of your knife over it, and gently crush it. After this, the peel should come right off.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
Was this page helpful?