Ingredients

5 tablespoons olive oil

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 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed

1 tablespoon drained bottled capers, chopped fine

1 flat anchovy fillet, minced

1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

2 tablespoons minced scallion

1 1/2 tablespoons balsamic or red-wine vinegar

lemon wedges as an accompaniment

Description

Can Be Prepared In 45 Minutes Or Less.

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