Baked Swordfish with Olive Relish

1/3 c Chopped pitted green brine-cured olives; (such as Greek or Italian)
1/3 c Chopped pitted black brine-cured olives; (such as Kalamata)
1/4 c Chopped roasted red peppers from jar
1 tb Minced fresh parsley
2 Anchovy fillets; minced
2 ts Drained capers
1 ts Red wine vinegar
1 lg Garlic clove; minced
3 tb Olive oil
4 Swordfish steaks; (about 3/4 inch thick) (6-ounce)

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.

Serves 4.

Baked Swordfish with Olive Relish printer friendly version located here. (Just the recipe. Nothing else.)
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