Serves: 4
Total Calories: 86

FOR THE SAUCE:
2 tablespoons extra-virgin olive oil
1/4 cup finely diced red onion
1 teaspoon minced garlic
1 cup coarsely chopped tomato
2 teaspoons balsamic vinegar
1 teaspoon minced anchovy packed in oil
1/4 teaspoon , crushed red pepper flake
2 tablespoons pitted and sliced Kalamata olives
2 teaspoons finely chopped fresh thyme

4 swordfish fillets, about 6 ounces each and 1 inch thick
extra-virgin olive oil
kosher salt
freshly ground black pepper

TO MAKE THE SAUCE: In a small sauté pan over low heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, just until the garlic begins to brown, 3 to 5 minutes. Add the tomatoes, vinegar, anchovies, and red pepper flakes. Bring the mixture to a simmer and cook for 2 to 3 minutes, stirring occasionally. Add the olives and thyme. Stir and set aside.

Lightly brush or spray both sides of the fillets with olive oil and season with salt and pepper. Grill over Direct Medium heat until the fillets are opaque in the center, 8 to 10 minutes, turning once halfway through grilling time. Meanwhile, warm the sauce over high heat. Remove the fillets from the grill and serve warm with the sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 86
Calories from Fat: 60

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