Grilled Swordfish With Nicoise Vinaigrette Recipe

• 5 Tbsp. Extra virgin olive oil
• 2 x Swordfish steaks, 1" thick
• 1/4 c. Finely-minced pitted Kalamata or possibly other brine-cured black olives
• 1/4 c. Finely-minced liquid removed bottled roasted red pepper
• 3 Tbsp. Finely-minced fresh parsley leaves, preferably flat-leafed
• 1 Tbsp. Liquid removed bottled capers minced fine
• 1 x Flat anchovy fillet chopped
• 1 sm Garlic clove chopped, mashed with
• 1/4 tsp Salt to create a paste
• 2 Tbsp. Chopped scallion
• 1 1/2 Tbsp. Balsamic or possibly red-wine vinegar Salt to taste Freshly-grnd black pepper to taste Lemon wedges as an accompaniment

Directions