Swordfish Steaks With A Tapenade Crust - cooking recipe

Ingredients

Tapenade
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
Swordfish and Vegetables
3 medium yellow squash, sliced 1/8 to 1/4 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

Preparation

Prepare the tapenade: In a food processor, combine the olives, parsley, anchovies, capers and garlic and pulse until coarsely chopped.
With the machine on, add the oil and vinegar in a steady stream.
Season with cayenne, salt and pepper.
(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.
Lightly brush the squash with olive oil and season with salt and pepper.
Cook over medium-high heat, turning once, until lightly browned and slightly softened, about 3 minutes.
Transfer to a plate.
In a small bowl, gradually whisk the olive oil into the lemon juice and season well with salt and pepper.
Pour 3 tblsps of the dressing into a medium bowl, add the fennel, and toss to coat.
Stir the chopped plum tomato into the remaining dressing.
Preheat the broiler.
Brush the grill pan with olive oil and season the swordfish lightly with salt and pepper.
Grill the swordfish over medium-high heat for 4 minutes.
Turn the steaks over and spread with tapenade on top.
Continue grilling until the fish is just firm to the touch, about 3 minutes longer.
Sprinkle the tapenade with the bread crumbs and broil the swordfish for about 1 minute, until the bread crumbs are lightly browned.
To serve: Fan the yellow squash in the center of each of 4 large plates.
Mound the dressed fennel on the squash and set the swordfish on top.
Spoon the tomato dressing around the fish and garnish with the sun-dried tomatoes.