Swordfish Nicoise

• 1 swordfish steak
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme (or 1/2 dried)
• 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried)
• 1 shallot, chopped
• 1 clove garlic, minced
• 1/4 cup chopped black oil-cured olives, pitted
• 2 anchovies, chopped
• 2 tablespoons capers, chopped
• 2 tomatoes, peeled and chopped (see note)
• 1/2 cup dry red wine
• Coarse salt and freshly ground pepper to taste

1. Sprinkle the swordfish steak with one tablespoon olive oil, thyme and rosemary.
2. Marinate at room temperature for an hour.
3. Heat remaining olive oil in a frying pan.
4. Soften the shallot with the garlic.
5. Add the olives, anchovies, capers and tomatoes.
6. Add the wine, bring to boil, turn down heat, cover and simmer gently for 10 minutes or until thickened.
7. Season with salt and pepper.
8. Preheat broiler.
9. Broil the swordfish steak until medium rare, about four to six minutes on each side.
10. Place on individual plates and put the sauce on top.
11. Serve immediately.

swordfish steak, olive oil, thyme, rosemary, shallot, clove garlic, black oil, anchovies, capers, tomatoes, red wine, salt

Taken from cooking.nytimes.com/recipes/2092 (may not work)