Ingredients
1/3
cup chopped pitted green brine-cured olives (such as Greek or
1/3
cup chopped pitted black brine-cured olives (such as Kalamata)
1/4
cup chopped roasted red peppers from jar
1
tbsp minced fresh parsley
2
anchovy fillets, minced
1
large garlic clove, minced
4
6-ounce swordfish steaks (about 3/4 inch thick)
Directions
1.
Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature. )
2.
Preheat oven to 400°F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon olive relish over swordfish and serve.
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