Swordfish with Olives and Capers Pesce Spada alla Ghiotta

Ingredients

• 4 swordfish steaks (about 6 oz. each and ⅜” thick), skin removed
• Kosher salt and freshly ground black pepper, to taste
• ¼ cups extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 2 cups whole peeled canned tomatoes, drained and minced
• ½ large green olives, such as cerignola, pitted and roughly chopped
• 3 tbsp. salt-packed capers, soaked and drained
• ¼ tsp. crushed red chile flakes
• 2 tbsp. roughly chopped flat-leaf parsley
• 1 tbsp. fresh lemon juice

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