Ingredients Instructions

Sauce

1 tablespoons extra-virgin olive oil 1/2 cups finely chopped yellow onion 4 garlic cloves, minced 3 anchovy fillets packed in olive oil, finely chopped 1/2 teaspoons crushed red pepper flakes, or to taste 12 ounces grape tomatoes or small cherry tomatoes 1/2 cups pitted and coarsely chopped kalamata olives 1/2 cups dry white wine 1 tablespoons capers, drained and rinsed

 

4 swordfish steaks (with skin), each 6 to 8 ounces and about 1 inch thick 1 tablespoons extra-virgin olive oil 3/4 teaspoons kosher salt 1/2 teaspoons freshly ground black pepper

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1. In a large skillet over medium heat on the stove, warm 1 tablespoon oil. Add the onion and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the garlic, anchovies, and red pepper flakes. Cook until fragrant, about 1 minute, stirring often. Add the tomatoes, olives, wine, and capers. Bring to a boil, and then reduce the heat to medium-low. Partially cover the skillet and simmer until the tomatoes begin to break down, 8 to 10 minutes, breaking up some of the tomatoes with the back of a spoon and stirring occasionally. Uncover the skillet and continue to cook until the sauce thickens, 5 to 7 minutes more, stirring occasionally. Remove from the heat and cover to keep warm.
2. Prepare the grill for direct cooking over high heat (450° to 550°F) .
3. Prepare the grill for cooking over high heat (500°F) .
4. Lightly brush the swordfish steaks on both sides with 1 tablespoon oil and season evenly with the salt and pepper. Grill the swordfish over direct high heat, with the lid closed, until just opaque in the center and still juicy, 6 to 7 minutes, turning once. Remove from the grill and serve warm with the sauce.
5. Lightly brush the swordfish steaks on both sides with 1 tablespoon oil and season evenly with the salt and pepper. Grill the swordfish over high heat, with the lid closed, until just opaque in the center and still juicy, 6 to 7 minutes, turning once. Remove from the grill and serve warm with the sauce.