Swordfish With Olive, Pine Nut, and Parsley Relish

• 4 swordfish steaks (5-6 oz each)
• 12 teaspoon plus 1/8 tsp dry crushed red pepper
• 2 tablespoons extra virgin olive oil, divided
• 1 14 cups thinly sliced shallots
• 2 large garlic cloves, minced
• 12 cup pitted green olives in brine, quartered lengthwise
• 3 tablespoons pine nuts, toasted
• 12 cup chopped fresh Italian parsley
• 13 cup dry white wine

1. Sprinkle fish with 1/2 tsp red pepper, salt and pepper.
2. Heat 1 Tb oil in large nonstick skillet over medium-high heat.
3. Add fish; cook until opaque in center, 4 to 5 minutes per side.
4. Transfer to platter; cover.
5. Add 1 Tb oil and shallots to skillet; saute over medium heat until golden, 3 to 4 minutes.
6. Add 1/8 tsp red pepper, garlic, and olives; saute 1 minute.
7. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds.
8. Season with salt and pepper.
9. Spoon over fish.

swordfish, red pepper, extra virgin olive oil, shallots, garlic, green olives, pine nuts, fresh italian parsley, white wine

Taken from www.food.com/recipe/swordfish-with-olive-pine-nut-and-parsley-relish-451083 (may not work)