Sauteed Swordfish with Nicoise Vinaigrette

• 5 tablespoons olive oil
• two 1-inch thick swordfish steaks
• 1/4 cup finely chopped pitted Kalamata or other brine-cured black olives
• 1/4 cup finely chopped drained bottled roasted red pepper
• 3 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed
• 1 tablespoon drained bottled capers, chopped fine
• 1 flat anchovy fillet, minced
• 1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 2 tablespoons minced scallion
• 1 1/2 tablespoons balsamic or red-wine vinegar
• lemon wedges as an accompaniment

1. In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it saute the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through.
2. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste.
3. Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges.

olive oil, black olives, red pepper, parsley, capers, anchovy fillet, garlic, scallion, balsamic, lemon wedges

Taken from www.epicurious.com/recipes/food/views/sauteed-swordfish-with-nicoise-vinaigrette-10294 (may not work)