Ingredients
two 1-inch thick swordfish steaks
1/4
cup finely chopped pitted Kalamata or other brine-cured black olives
1/4
cup finely chopped drained bottled roasted red pepper
3
tbsp finely chopped fresh parsley leaves, preferably flat-leafed
1
tbsp drained bottled capers, chopped fine
1
flat anchovy fillet, minced
1
small garlic clove, minced and mashed to a paste with 1/4 tsp salt
1
1/2 tbsp balsamic or red-wine vinegar
lemon wedges as an accompaniment
Directions
1.
In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges.
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