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Grilled Swordfish With Nicoise Vinaigrette

Yield: 2 servings

Ingredients and directions for this recipe

5 tb Olive oil
2 Swordfish steaks; 1" thick
1/4 c Finely-chopped pitted
-Kalamata
Or other brine-cured black
-olives
1/4 c Finely-chopped drained
-bottled roasted
Red pepper
3 tb Finely-chopped fresh parsley
-leaves;
Preferably flat-leafed
1 tb Drained bottled capers;
-chopped fine
1 Flat anchovy fillet; minced
1 sm Garlic clove; minced, mashed
-with
1/4 ts Salt; to form a paste
2 tb Minced scallion
1 1/2 tb Balsamic or red-wine vinegar
Salt; to taste
Freshly-ground black pepper;
-to taste
Lemon wedges; as an
-accompaniment

Prepare grill or heat cast-iron grill pan over moderately-high heat until
it is hot. Brush each swordfish steak with 1 1/2 tablespoons olive oil and
grill them, 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 the lemon wedges. This
recipe yields 2 servings.

See also:
Previous recipe Grilled Swordfish With Mint-cucumber Salsa
Next recipe Grilled Swordfish With North African Spice Rub

Or try one of these recipes:
Citrus Risotto
Noisettes Of Lamb On Artichokes Served With Tarragon Jus