Grilled Swordfish and Green Olive Relish

• 1/4 cup drained bottled pimiento-stuffed green olives
• 1 small garlic clove, minced and mashed to a paste with a pinch of salt
• 2 tablespoons finely chopped fresh parsley leaves
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• two 6-ounce swordfish steaks (each about 1 inch thick)
• olive oil for brushing swordfish

1. Prepare grill.
2. In a food processor pulse olives until chopped fine.
3. Add remaining relish ingredients and pulse until olives are minced.
4. Brush both sides of swordfish with oil and season with salt and pepper.
5. Grill fish on a rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through.
6. (Alternatively, fish may be grilled in a hot well-seasoned ridged grill pan over moderate heat.)
7. Serve swordfish topped with relish.

green olives, garlic, parsley, extravirgin olive oil, lemon juice, swordfish, olive oil

Taken from www.epicurious.com/recipes/food/views/grilled-swordfish-and-green-olive-relish-12411 (may not work)