- 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
- Prepare grill.
- In a food processor pulse olives until chopped fine. Add remaining relish ingredients and pulse until olives are minced.
- 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.)
- Serve swordfish topped with relish.