Grilled Swordfish Steaks with Warm Sun-Dried Tomato Relish

Servings: 4
Preparation Time: 30 minutes

4 (8-ounce) swordfish steaks, 1 to 1 ½-inch thick
¼ cup olive oil
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons Balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Salt and freshly ground pepper

1 (7-ounce) jar sun-dried tomatoes in oil, sliced lengthwise into strips
4 medium cloves garlic, minced (about 2 teaspoons)
1 (16-ounce) jar Spanish olives, pitted, drained and chopped

2 tablespoons butter
2 tablespoons chopped fresh parsley

Place the swordfish steaks into a baking dish.

Whisk together the ½ cup olive oil, lemon juice, vinegar, mustard, and Worcestershire sauce.

Pour this mixture over the fish, turning once to coat. Season with salt and pepper. Marinate for 15 to 30 minutes.

Place the sun-dried tomatoes and the oil from the jar in a skillet over medium high heat.

Add the garlic and Spanish olives. Cook for 5 minutes. Reduce heat to lowest setting.

Heat a grill pan (or outdoor grill) over medium high heat.

Remove the fish from the marinade. Place the fish into the grill pan. Cook for 5 minutes.

Turn and cook, 4 to 6 minutes more. The fish should spring back when touched.

Place the fish onto a platter. Top each steak with ¼ of the butter. Pour the sun-dried relish over the steaks. Garnish with chopped fresh parsley.