Swordfish Steaks With A Tapenade Crust

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup green olives, such as picholine,pitted
• 1/4 cup fresh flat leaf parsley
• 2 anchovy fillets
• 1 tablespoon drained capers
• 1 clove garlic
• 2 teaspoons extra virgin olive oil
• 1 teaspoon red wine vinegar
• cayenne pepper
• 3 medium yellow squash, sliced 1/8 to â¼ inch thick on the diagonal
• 6 tablespoons extra virgin olive oil, plus more for brushing
• 2 tablespoons fresh lemon juice
• 2 medium fennel bulbs, trimmed,quartered,cored and thinly sliced,lengthwise
• 1 ripe plum tomato, peeled seeded and finely chopped
• 4 (6 ounce) swordfish steaks, about 1 inch thick
• 3 tablespoons plain breadcrumbs
• 1/4 cup drained sun-dried tomato packed in oil, quartered lengthwise

Recipe

• 1 prepare the tapenade: in a food processor, combine the olives, parsley, anchovies, capers and garlic and pulse until coarsely chopped.
• 2 with the machine on, add the oil and vinegar in a steady stream.
• 3 season with cayenne, salt and pepper.
• 4 (the tapenade can be made up to 1 week ahead, covered and refrigerated. let return to room temperature before serving.) prepare the swordfish and vegetables: heat a large grill pan or skillet.
• 5 lightly brush the squash with olive oil and season with salt and pepper.
• 6 cook over medium-high heat, turning once, until lightly browned and slightly softened, about 3 minutes.
• 7 transfer to a plate.
• 8 in a small bowl, gradually whisk the olive oil into the lemon juice and season well with salt and pepper.
• 9 pour 3 tblsps of the dressing into a medium bowl, add the fennel, and toss to coat.
• 10 stir the chopped plum tomato into the remaining dressing.
• 11 preheat the broiler.
• 12 brush the grill pan with olive oil and season the swordfish lightly with salt and pepper.
• 13 grill the swordfish over medium-high heat for 4 minutes.
• 14 turn the steaks over and spread with tapenade on top.
• 15 continue grilling until the fish is just firm to the touch, about 3 minutes longer.
• 16 sprinkle the tapenade with the bread crumbs and broil the swordfish for about 1 minute, until the bread crumbs are lightly browned.
• 17 to serve: fan the yellow squash in the center of each of 4 large plates.
• 18 mound the dressed fennel on the squash and set the swordfish on top.
• 19 spoon the tomato dressing around the fish and garnish with the sun-dried tomatoes.