the reid

5 Tbsps. extra virgin olive oil
2 1 inch thick swordfish steaks
1/4 cup green olives, finely chopped
1/4 cup bottled roasted red pepper, drained and finely chopped
3 Tbsps. fresh parsley leaves (preferably flat-leafed), finely chopped
1 Tbsp. capers, drained and finely chopped
1 flat anchovy fillet, minced
1 small garlic clove, minced and mashed to a paste with 1/4 tsp. salt
2 Tbsps. scallion, minced
1 1/2 Tbsps. balsamic vinegar
lemon wedges as an accompaniment

In a skillet, preferably nonstick, heat 1 1/2 Tbsps. of olive oil
over
moderately-high heart until it is hot, but not smoking, and in it
saute
the swordfish steaks, 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, roasted red pepper, parsley, capers,
anchovy, garlic paste, scallion, vinegar, the remaining 3 1/2 Tbsps.
of
olive oil, and salt and pepper to taste. Transfer the swordfish to
plates,
spoon the sauce over it, and serve with lemon wedges.
Makes 2 servings.
NOTE: This recipe can be prepared with most white fish to include
halibut
steaks, tuna or sole.