Broiled swordfish steaks with tomato-olive relish
1 1/2 pounds thickly cut (1-inch) swordfish, cut into 4 pieces
Olive oil (for sprinkling)
Salt and pepper, to taste
2 ripe tomatoes, cored and chopped
3/4 cup mixed pitted black and green olives, chopped
3 scallions, trimmed and chopped
3 tablespoons chopped fresh parsley
1. Turn on the broiler.
2. Sprinkle the fish with olive oil, salt, and pepper; set aside for 5 minutes.
3. In a bowl, combine the tomatoes, pepper, olives, scallions, and 2 tablespoons of the parsley. Taste for seasoning and add salt, if you like.
4. Sprinkle a cast-iron skillet or heavy broiler pan with oil. Add the fish. Broil about 5-inches from the element for 8 minutes (do not turn) or until the fish is just cooked through.
5. Arrange a piece of fish on each of 4 dinner plates and add relish. Sprinkle with the remaining 1 tablespoon parsley.