In the Kitchen: Grilled Block Island Swordfish

The Rhode Show
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Chef Michael Hervieux of Manisses Restaurant joined us in The Rhode Show kitchen to show us how to make their Grilled Block Island Swordfish.


  • 4 each Swordfish Steaks (7 oz.)
  • 1 Tbl. Extra Virgin Olive Oil (EVOO)
  • Salt & pepper

Kale & White Bean Ragout

  • 4 C. kale, stems removed, leaves torn
  • 4 each garlic cloves, sliced
  • 1 tsp. crushed red pepper
  • 2 C. cannellini beans
  • 1 C. chicken stock
  • 2 Tbl. unsalted butter
  • Salt

Olive Tapenade

  • 1/2 C. Kalamata olives
  • 1/2 C. Castelvetrano olives
  • 1/4 C. capers
  • 1 Tbl. shallot, minced
  • 1 ea. lemon, zest & juice
  • 1/4 C. parsley, chiffonade
  • 1/4 C. basil, chiffonade
  • 1/4 C. champagne vinegar
  • 1/4 C. Extra Virgin Olive Oil (EVOO)


  1. Brush swordfish steaks with EVOO, season with salt & pepper. Grill 4-6 minutes per side till fish is firm and cooked through.
  2. Wash kale, remove leaves from stems and tear leaves, slice garlic paper thin.
  3. Place pan over medium heat with EVOO. Add garlic and crushed red pepper, cook till fragrant and slight browning.
  4. Add kale and stir to incorporate. Season with salt and continue to cook 5-8 minutes to wilt.
  5. Add cannellini beans and chicken stock simmer till stock is reduced by half.
  6. Finish with butter, taste for seasoning.
  7. In bowl of food processor, add both olives, capers, shallots, lemon juice and zest. Pulse to rough chop.
  8. Slowly add champagne vinegar and EVOO to incorporate.
  9. Fold in parsley and basil. Ready to serve.

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