Swordfish Steaks with Tapenade Crust

By [e-mail]

Ingredients

• TAPENADE:
• 1/2 C pitted green olives
• 1 slice prosciutto
• 1 clove garlic
• 1 t. wine vinegar
• 1/4 C parsley
• 1 T drained capers
• 2 t. olive oil
• Cayenne
• Salt & pepper
• VEGETABLES:
• 3 med. yellow squash, sliced
• 2 med. fennel bulbs, quartered & sliced lengthwise
• 1 peeled & chopped plum tomato
• 1/4 C & 2 T olive oil
• 2 T lemon juice
• Salt & pepper
• 4 6oz. swordfish steaks
• 3 T bread crumbs

Preparation

Step 1

Heat grill; brush quash with oil, salt & pepper. Cook 2 min. In small bowl, gradually whisk oil into lemon juice & season with salt & pepper. Pour 3 T over fennel. Stir plum tomato into remeining dressing.
Brush grill pan with oil; season swordfish with salt & pepper. Grill 4 min. Turn & spread with tapenade. Grill til fish is firm, @ 3 min. Sprinkle tapenade with bead crumbs & broil 1 min til brown. Fan squash in center of plates; Mound fennel on squash & set swordfish on top. Spoon tomato dressing on fish & serve/