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Ingredients

• 5 Tbsp. Extra virgin olive oil
• 2 x Swordfish steaks, 1" thick
• 1/4 c. Finely-minced pitted Kalamata
•     or possibly other brine-cured black olives
• 1/4 c. Finely-minced liquid removed bottled roasted
•     red pepper
• 3 Tbsp. Finely-minced fresh parsley leaves,
•     preferably flat-leafed
• 1 Tbsp. Liquid removed bottled capers minced fine
• 1 x Flat anchovy fillet chopped
• 1 sm Garlic clove chopped, mashed with
• 1/4 tsp Salt to create a paste
• 2 Tbsp. Chopped scallion
• 1 1/2 Tbsp. Balsamic or possibly red-wine vinegar
•     Salt to taste
•     Freshly-grnd black pepper to taste
•     Lemon wedges as an accompaniment

Description

Prepare Grill Or Possibly Heat Cast-iron Grill Pan Over Moderately-high Heat Till It Is Warm. Brush Each Swordfish Steak With 1 1/2 Tbsp. Extra Virgin Olive Oil And Grill Them,…

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