Swordfish With Olive, Pinenut, And Parsley Relish

• 4 5- to 6-ounce swordfish steaks
• 1/2 teaspoon plus 1/8 teaspoon dried crushed red pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1 1/4 cups thinly sliced shallots
• 2 large garlic cloves, minced
• 1/2 cup pitted brine-cured green olives, quartered lengthwise
• 3 tablespoons pine nuts, toasted
• 1/2 cup chopped fresh Italian parsley
• 1/3 cup dry white wine

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

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

Taken from www.epicurious.com/recipes/food/views/swordfish-with-olive-pinenut-and-parsley-relish-361190 (may not work)