| Good Evening, Saturday September 4, 2010 10:02 pm |
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Baked Swordfish with Olive Relish
4 (6 oz) swordfish steaks (about 3/4 inch thick)
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 T minced fresh parsley
2 anchovy fillets, minced
2 t drained capers
1 t red wine vinegar
1 large garlic clove, minced
3 T olive oil
t = teaspoon
T = tablespoon
C = cup
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Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 T 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 T 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.
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