Grilled Opah with Olives

• 1 tablespoon unsalted butter
• Extra-virgin olive oil
• 1 anchovy fillet, chopped
• 1/4 teaspoon crushed red pepper
• 1 tablespoon Italian pine nuts
• 4 teaspoons chopped capers
• 2 Picholine olives, pitted and finely chopped
• 1 tablespoon freshly squeezed lemon juice
• Salt
• Four 6-ounce opah steaks (or swordfish steaks), cut 1 inch thick

1. In a saucepan, melt the butter in 1 tablespoon of olive oil.
2. Cook over moderate heat until the butter browns slightly and smells nutty, 2 minutes.
3. Add the anchovy, crushed red pepper, pine nuts, capers, olives and lemon juice and cook for 1 minute.
4. Season with salt and remove from the heat.
5. Rub the opah with oil and season with salt.
6. Grill over high heat until just cooked through, 1 1/2 minutes per side.
7. Slice each steak into 4 pieces.
8. Spoon the topping over the fish and serve.

unsalted butter, extravirgin olive oil, anchovy fillet, red pepper, italian pine nuts, capers, picholine olives, freshly squeezed lemon juice, salt, opah

Taken from www.foodandwine.com/recipes/grilled-opah-with-olives (may not work)