Bar Harbor Inn’s Char-grilled Atlantic Swordfish With Summer Terrace Tapenade 


4- 8oz Atlantic swordfish steaks

For the Tapenade:

2 vine ripe tomatoes

cup fine diced red onion

cup fine diced cucumber(peeled)

1/8 cup capers with liquid

cup chopped black olives

1/8 cup basil

1 tablespoon chopped garlic

juice from 1 lemon

cup extra virgin olive oil

1 teaspoon sea salt

2 tablespoons red wine vinegar

salt and pepper to taste


Mix all ingredients together well and let set for one hour.

Grill swordfish and top with tapenade.