Grilled Swordfish With Nicoise Vinaigrette

Recipe Ingredients

5 tablespoons	75ml	Olive oil
2		Swordfish steaks, 1" thick
1/4 cup	36g / 1.3oz	Finely-chopped pitted Kalamata
		Or other brine-cured black olives
1/4 cup	36g / 1.3oz	Finely-chopped drained bottled roasted
		Red pepper
3 tablespoons	45ml	Finely-chopped fresh parsley leaves,
		Preferably flat-leafed
1 tablespoon	15ml	Drained bottled capers - chopped fine
1		Flat anchovy fillet - minced
1		Garlic clove - minced, mashed with (small)
1/4 teaspoon	1.3ml	Salt - to form a paste
2 tablespoons	30ml	Minced scallion
1 1/2 tablespoons	22ml	Balsamic or red-wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Lemon wedges - as an accompaniment

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-D056 broadcast 04-05-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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