Baked Swordfish With Olive Relish - Nuwave Oven - Flavorwave

• 1/3 cup oil-cured green olives, chopped pitted
• 1/3 cup oil-cured black olive, chopped pitted (such as Kalamata)
• 1/4 cup roasted red pepper, from jars, chopped
• 1 tablespoon parsley, minced fresh
• 2 anchovy fillets, minced
• 2 teaspoons capers, drained
• 1 teaspoon red wine vinegar
• 1 large garlic clove, minced
• 3 tablespoons olive oil

1. 4 6-ounce swordfish steaks (about 3/4 inch thick).
2. Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl.
3. Stir in 1 tablespoon olive oil.
4. Season with salt and pepper.
5. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill.
6. Serve at room temperature. ).
7. Place swordfish steaks on a 4" rack. Brush swordfish on both sides with remaining 2 tablespoons olive oil.
8. Season with salt and pepper.
9. Bake on HI just until fish is cooked through, about 5 minutes per side.
10. Transfer to platter.
11. Spoon olive relish over swordfish and serve.

oilcured green olives, oilcured black olive, red pepper, parsley, anchovy, capers, red wine vinegar, garlic, olive oil

Taken from www.food.com/recipe/baked-swordfish-with-olive-relish-nuwave-oven-flavorwave-267504 (may not work)