Something Fishy — In The Best of Ways
At first thought, you might think fish and fruit an odd couple.
But tomatoes, which are a classic partner, are actually fruit. Olives, too.
So, grapes not only make sense, but make magic together in this particular dish.
“Swordfish with Roasted Grapes & Green Olive Salsa” is from “Opa!” (Smith Street Books, 2025), of which I received a review copy.
It was written by Helena and Vikki Moursellas, identical twins raised in Australia who grew up with a love for Greek cuisine from their Greek grandmother.
As the twins write in the book, “Opa” is a Greek word that has many meanings, from an exclamation of joy or congratulations to one of pure surprise.
This collection of recipes is sure to spark delight because they highlight the humble, simple, and sunny dishes of Greek tavernas.
Tuck into everything from “Tirokafteri (Spicy Cheese Dip),” “Horiatiko Psomi (Black Olive Village Bread),” and “Sardines with Tomato & Marjoram” to “Pork Chops with Roasted Pepper Butter,” “Preserved Lemon Roasted Chicken with Jammy Leeks,” and “Sour Cherry & Vermouth Granita.”
This particular recipe originally called for swordfish fillets. I used swordfish steaks, which worked just as easily, so I added that to the recipe below.
It also uses a mix of purple (or red) grapes plus white (or green) ones. The white ones get roasted with a little honey and olive oil until their natural sugars caramelize and they verge on turning a little wrinkly.
A vibrant salsa comes together in a flash by combining chopped green olives, olive oil, white wine vinegar, and fresh oregano leaves.
From there, it’s just a matter of cooking the swordfish. If you don’t want to trouble with lighting the grill, just use a grill pan on the stovetop.
Plate the fish, topping with some roasted white grapes, some fresh red grapes, and the olive salsa.
Swordfish is like the steak of the sea. It cooks up moist and tender yet also meaty and substantial.
The salsa adds a buttery, salty touch that balances out the wine-y, jammy roasted grapes and the tangy sweetness of the fresh grapes.
If you forget to slice the red grapes in half — as I did (who me?) — because you were just too eager to dive in, just know dish will still look and taste fabulous, delivering far more levels of flavors than expected for little effort.
Swordfish with Roasted Grapes & Green Olive Salsa
(Serves 4)
300 grams (10 1/2 ounces) white grapes, on the vine
2 teaspoons honey
60 milliliters (1/4 cup) olive oil
Salt flakes
Four 200-gram (7-ounce) swordfish fillets or steaks, skin off, bones removed
100 grams (3 1/2) ounces small purple grapes, halved (or left whole)
For green olive salsa:
150 grams (5 1/2 ounces) green olives, pitted and chopped
60 milliliters (1/4 cup) extra-virgin olive oil
2 teaspoon white wine vinegar
1 tablespoon fresh oregano leaves, chopped
Preheat the oven to 400°F (200°C). Line a baking try with baking paper.
Place the white grapes on the baking tray and drizzle with the honey and 1 tablespoon of the olive oil. Season lightly with salt flakes. Bake for 20 minutes, or until the grapes are lightly roasted but are still holding their shape.
Meanwhile, place all the green olive salsa ingredients in a bowl and mix to combine. Set aside for serving.
Heat a large chargrill or griddle pan over medium-high heat. Drizzle the swordfish fillets with the remaining olive oil and season with salt flakes on both sides. Fry the swordfish for 2 to 3 minutes on each side, until lightly charred and cooked through.
Divide the swordfish among serving plates, along with the roasted grapes and fresh grapes, then drizzle the green olive salsa over.
Adapted from “Opa!” by Helena and Vikki Moursellas
More Delicious Grape Recipes to Enjoy: Haloumi with Grapes
And: Minute-Oatmeal Puffs with Anise and Grapes
And: Cheesecake Souffle with Roasted Grape & Vanilla Gastrique
And: Arugula Salad with Roasted Grapes
