5 tablespoons olive oil
two 1-inch thick swordfish steaks
1/4 cup finely chopped pitted Kalamata or other brine-cured black olives
1/4 cup finely chopped drained bottled roasted red pepper
3 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed
1 tablespoon drained bottled capers, chopped fine
1 flat anchovy fillet, minced
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 tablespoons minced scallion
1 1/2 tablespoons balsamic or red-wine vinegar
lemon wedges as an accompaniment

In a skillet, preferably non-stick, heat 1= tablespoons of the oil over
moderately high heat 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, the roasted red pepper, the parsley, the capers,
the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3=
tablespoons oil, and salt and pepper to taste. Transfer the swordfish to
plates, spoon the sauce over it, and serve it with lemon wedges.