Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　

For 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

　　

Step 1

Prepare grill.

　　

Make relish:

Step 2

In a food processor pulse olives until chopped fine. Add remaining relish ingredients and pulse until olives are minced.

　　

Step 3

Brush both sides of swordfish with oil and season with salt and pepper. Grill fish on a rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, fish may be grilled in a hot well-seasoned ridged grill pan over moderate heat.)

　　

Step 4

Serve swordfish topped with relish.