Directions

Cooking Directions

1. 1. Heat the grill to high heat.

   2. Prepare the leeks by trimming off the dark green parts and removing any tough outer layers. Rinse thoroughly to remove any sand or dirt, then pat dry.

   3. Place the leeks directly on the grill without adding any oil. Grill them, turning every few minutes with tongs, until the outside layer is completely blackened and they start to soften, about 10–12 minutes. Transfer them to a platter and let them cool to allow them to steam and become tender on the inside. Reduce the grill heat to medium-high.

   4. While the leeks are grilling, smash open the olives using the side of a chef’s knife and remove the pits, leaving the olive flesh in large pieces. Transfer them to a medium bowl.

   5. Cut the grilled leeks into 1/2-inch-thick rounds, including the ashy parts, and add them to the bowl with the olives. Add the chopped dill, vinegar, a pinch of salt, and 3 tablespoons of olive oil. Toss everything together to combine.

   6. Peel the oranges, removing the peel and white pith, and discard them. Slice the oranges crosswise into 1/4-inch-thick rounds and set them aside for serving.

   7. Clean and oil the grill grate. Rub the swordfish steaks with 2 tablespoons of olive oil and season them with salt. Grill the swordfish until lightly charred and just cooked through, about 5–7 minutes per side. The fish will feel firm when gently pressed.

   8. Divide the grilled swordfish among plates and arrange the reserved sliced oranges around them. Spoon the leek mixture and any juices from the bowl over the swordfish. Drizzle with more olive oil and season with pepper before serving.