Grilled Swordfish, Lisbon Style (Espadarte Grelhado A Losboeta) - cooking recipe

Ingredients

Sauce
1 cup chopped seeded plum tomato (canned or fresh)
1 cup olive oil, plus more for brushing the fish
20 kalamata olives, pitted and coarsely chopped
3 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh parsley
1 tablespoon tomato paste or 3 tablespoons tomato puree
1 tablespoon finely chopped anchovy
Swordfish
salt, pepper to taste
6 swordfish steaks, 6 to 7 ounces each

Preparation

Combine all the saucde ingredients, then preheat the grill or broiler.
Brush the fish lightly with oil and season with salt and pepper. Grill or broil about 3 inches from the heat until cooked though but still juicy, about 4 minutes each side, depending upon thickness. Transfer to serving plates and spoon the sauce over the fish.
Serve with roasted potatoes and sauteed greens or zucchini.