Serve with steamed new potatoes and broccoli.
- 4 (6-7 ounce) swordfish steaks, about ½ inch thick, with skin trimmed off
- 4 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 2 teaspoons red wine vinegar
- 8 large pitted kalamata olives, coarsely chopped
- 2 medium plum tomatoes, chopped
- 2 tablespoons fresh basil, chopped
- 1 Tbsp. drained capers
- Salt and freshly ground pepper
Put the fish in a large glass baking dish. Add 2 tablespoons of the olive oil and the garlic. Turn the fish to coat. Cover and refrigerate 1 to 2 hours.
In a medium bowl, combine the remaining 2 tablespoons of olive oil with the vinegar. Add the olives, tomatoes, basil and capers and stir together. Season to taste with salt and pepper. Set aside at room temperature.
Remove the fish from the marinade and scrape off any garlic that clings to it. Season the steaks lightly with salt and pepper. Coat a grill pan with nonstick cooking spray. Heat the pan over medium heat until hot enough to make a few drops of water sizzle.
Put the fish on the hot pan and cook until brown grill marks appear on the bottom, about 3-4 minutes. Turn the fish over and cook until browned on the second side and opaque in the center, about 3-4 minutes longer. Transfer the swordfish steaks to plates and spoon the tomato relish on top.