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Recipe for broiled swordfish steaks with tomato-olive relish

02foodonline - Fresh swordfish with olive-tomato relish (Sheryl Julian)

Sheryl Julian/Globe Staff

Fresh swordfish with olive-tomato relish.

Broiled swordfish steaks with tomato-olive relish

Serves 4

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.

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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.

Sheryl Julian

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