Grilled Swordfish, Lisbon Style (Espadarte Grelhado A Losboeta)

• Sauce
• 1 cup chopped seeded plum tomato (canned or fresh)
• 1 cup olive oil, plus more for brushing the fish
• 20 kalamata olives, pitted and coarsely chopped
• 3 tablespoons fresh lemon juice
• 3 tablespoons finely chopped fresh parsley
• 1 tablespoon tomato paste or 3 tablespoons tomato puree
• 1 tablespoon finely chopped anchovy
• Swordfish
• salt, pepper to taste
• 6 swordfish steaks, 6 to 7 ounces each

1. Combine all the saucde ingredients, then preheat the grill or broiler.
2. Brush the fish lightly with oil and season with salt and pepper. Grill or broil about 3 inches from the heat until cooked though but still juicy, about 4 minutes each side, depending upon thickness. Transfer to serving plates and spoon the sauce over the fish.
3. Serve with roasted potatoes and sauteed greens or zucchini.

sauce, tomato, olive oil, olives, lemon juice, fresh parsley, tomato paste, anchovy, swordfish, salt, swordfish

Taken from www.food.com/recipe/grilled-swordfish-lisbon-style-espadarte-grelhado-a-losboeta-512927 (may not work)