GRILLED SWORDFISH WITH OLIVE RELISH

4 swordfish steaks (6-8 oz each) ¼ cup olive oil 1 lemon, juiced 1 tbsp capers, drained and chopped 1 tbsp chopped flat-leaf parsley 1 large clove garlic, minced 1 tsp lemon zest ½ tsp dried oregano ½ tsp kosher salt ¼ tsp freshly ground black pepper

Olive Relish

¼ cup green olives, pitted and chopped ¼ cup black olives, pitted and chopped ¼ cup olive oil 1 tbsp red wine vinegar 1 tbsp chopped fresh basil 1 tsp capers, drained and chopped 1/8 tsp freshly ground black pepper

Place the swordfish steaks in a large resealable plastic bag. In a medium bowl, whisk together oil, lemon juice, capers, parsley, garlic, zest, oregano, salt and pepper. Pour over fish and marinate in refrigerator for at least 1 hour and up to 12 hours. Turn the bag occasionally so marinade covers the fish.

Olive Relish

In a small bowl, combine green olives, black olives, oil, vinegar, basil, capers and pepper. Cover and refrigerate until ready to use. Allow to come to room temperature before serving.

Bring swordfish to room temperature. Preheat grill to medium-high and lightly oil grill grates. Remove fish from mar- inade and dry with paper towel. Place on grill and cook 3 to 4 minutes per side or until cooked through and fish flakes easily.

Top cooked swordfish with heaping spoonful of olive relish.

Serves 4