Swordfish Puttanesca

Name: Swordfish Puttanesca
Ingredients: 6 tbsp. extra-virgin olive oil; 6 swordfish steaks (about 6 oz. each and 1/2″ thick), skin removed; Kosher salt and freshly ground black pepper, to taste; 3 cloves garlic, finely chopped; 2 anchovies in oil, finely chopped; 3 cups whole peeled canned tomatoes in juice, crushed by hand; 3⁄4 cup large green olives, pitted and roughly chopped; 1⁄4 cup capers, rinsed and drained; 1⁄2 tsp. crushed red chile flakes; 3 tbsp. roughly chopped parsley; 4 tsp. fresh lemon juice