Swordfish with tarragon beurre blanc, tomatoes, and black olives from Fish & Shellfish, Grilled & Smoked (page 115) by Karen Adler and Judith Fertig

  • tomatoes
  • wood chips
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute sea bass, halibut, John Dory, or salmon for swordfish; and wood pellets for wood chips. See recipe for wood chip suggestions, and for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sea bass, halibut, John Dory, or salmon for swordfish; and wood pellets for wood chips. See recipe for wood chip suggestions, and for a variation.

  • ndschmidt on March 04, 2026

    I intended to grill this per the recipe, but did not have the fortitude to clear the snow around the barbecue when it came time to start the coals. So this time, I cooked the swordfish in a cast iron skillet on the stove but otherwise followed the recipe exactly. It came out great! The beurre blanc was amazing and the capers, olives, and diced tomato (even with an out of season hot house tomato) took it over the top. Will definitely make it again and grill the fish.

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