BAKED SWORDFISH w/OLIVE RELISH

By BobD

Ingredients

• 4 SERVINGS
• 1/3 cup chopped pitted green brine-cured olives (such as Greek or Italian)
• 1/3 cup chopped pitted black brine-cured olives (such as Kalamata)
• 1/4 cup chopped roasted red peppers from jar
• 1 tablespoon minced fresh parsley
• 2 anchovy fillets, minced
• 2 teaspoons drained capers
• 1 teaspoon red wine vinegar
• 1 large garlic clove, minced
• 3 tablespoons olive oil
• 4 6-ounce swordfish steaks (about 3/4 inch thick)

Preparation

Step 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. )

Preheat oven to 400F.

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.