Simply Grilled Basil Rubbed Swordfish with Tomato Green Olive Relish
Ingredients
- 1 clove garlic
- Kosher salt
- 2 anchovy fillets, patted dry, chopped
- 2 tablespoons sherry vinegar
- Pinch red pepper flakes
- 1/4 cup extra-virgin olive oil
- 2 plum tomatoes, halved, seeded and finely diced
- 1/4 cup chopped green olives
- 1 tablespoon capers, rinsed and drained
- 1/4 cup fresh basil leaves, chopped, plus 8 basil leaves for rubbing
- 4 swordfish steaks, each about 1 1/2-inches thick
- 2 tablespoons canola oil
- Freshly ground black pepper
Instructions
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