Baked Swordfish With Olive Relish Recipe

• 1/3 c. Minced pitted green brine-cured olives, (such as Greek orItalian)
• 1/3 c. Minced pitted black brine-cured olives, (such as Kalamata)
• 1/4 c. Minced roasted red peppers from jar
• 1 Tbsp. Chopped fresh parsley
• 2 x Anchovy fillets, chopped
• 2 tsp Liquid removed capers
• 1 tsp Red wine vinegar
• 1 lrg Garlic clove, chopped
• 3 Tbsp. Extra virgin olive oil
• 4 x Swordfish steaks, (about 3/4 inch thick) (6-oz)

1. Combine all olives, roasted peppers, parsley, chopped anchovies, capers, vinegar and garlic in small bowl.
2. Stir in 1 Tbsp.
3. extra virgin olive oil.
4. Season with salt and pepper.
5. Let stand 1 hour.
6. (Can be made 1 day ahead.
7. Cover and chill.
8. Serve at room temperature. )
9. Preheat oven to 400F.
10. Place swordfish steaks on large baking sheet.
11. Brush swordfish on both sides with remaining 2 Tbsp.
12. extra virgin olive oil.
13. Season with salt and pepper.
14. Bake just till fish is cooked through, about 10 min.
15. Transfer to platter.
16. Spoon olive relish over swordfish and serve.
17. Serves 4.

olives, black brine, red peppers, parsley, anchovy, capers, red wine vinegar, garlic, extra virgin olive oil, swordfish

Taken from cookeatshare.com/recipes/baked-swordfish-with-olive-relish-75887 (may not work)