3 Tbs. olive oil, divided
1/4 C. diced onion
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1/4 C. chopped black or green olives
2 Tbs. vinegar
1 Tbs. capers, chopped
2 tsp. fresh thyme (or 1 tsp. dried)
1 tsp. Tabasco sauce
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
4 swordfish steaks, about 6 oz. each and 1-inch thick
Directions

Heat 2 Tbs. of olive oil in a small saucepan over medium-low heat. Add onion and garlic; cook, stirring often, for 3 minutes or until softened. Add remaining ingredients, except swordfish steaks, and cook 5 minutes longer; set aside until serving time. Preheat grill to medium-high heat. Brush both sides of swordfish steaks with remaining olive oil and season with salt and red pepper. Place on grill and cook 8-10 minutes, turning once, until cooked through. Serve swordfish with sauce spooned over top.