: (adapted from Saveur)
4 swordfish steaks (about 6 oz. each and ½″ thick), skin removed
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, finely chopped
2 anchovies in oil, finely chopped
28 oz. can whole peeled tomatoes in juice, crushed by hand
handful of manzanilla green olives, roughly chopped
handful of kalamata black olives, pitted and chopped
1/4 cup capers, rinsed and drained
1 tsp. crushed red chile flakes
3 tbsp. roughly chopped parsley
4 tsp. fresh lemon juice
Season the fish with kosher salt & pepper.
Heat a nonstick grill pan or skillet w/ oil and sear the fish on both sides, about 3 minutes per side, until they get nice color. Set fish aside. You will finish it later in the sauce.
In a large heavy skillet, start the sauce.
Heat the garlic and anchovies in olive oil for a minute until fragrant and add the tomatoes, breaking them up with the back of a wooden spoon.