Ingredients
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VINAIGRETTE: 6 tbsp. extra virgin olive oil 2 tbsp. lemon juice 1/4 cup finely chopped green olives, such as picholine 1/4 cup finely chopped black olives, such as kalamata 1 1/2 tsp. minced fresh oregano 2 garlic cloves, minced Pinch hot red pepper flakes Salt to taste
FISH: Extra virgin olive oil 2 1/4 pounds swordfish, cut into 6 slices (each 1/2 inch thick) Salt and pepper
Procedure
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To make vinaigrette: Whisk together olive oil, lemon juice, olives, oregano, garlic, hot pepper flakes and salt. Set aside (may be prepared up to 2 hours ahead).
For the fish: Prepare a hot charcoal fire or preheat the broiler. Lightly coat a heavy baking sheet with olive oil. Put swordfish on baking sheet and turn to coat with oil. Season with salt and pepper. Grill fish over hot coals or broil about 6 inches from broiler, turning once, until fish is no longer translucent, 1 to 2 minutes per side. Transfer to a warm platter or to individual plates. Spoon vinaigrette over each portion.Makes 6 servings
