BAKED SWORDFISH WITH OLIVE RELISH

Baked Swordfish with Olive Relish image

Yield Serves 4

Number Of Ingredients 10

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)

Steps:

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 400°F. 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.