Thin steaks work best for this recipe, but some fishmongers cut swordfish 1 inch thick. If necessary, ask to have your steaks cut in half to make 1/2-inch-thick slices. You can do it yourself if you have a long, thin-bladed knife. If you prefer, you can broil the fish instead of grilling it.
VINAIGRETTE:
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 cup finely chopped green olives, such as picholine
1/4 cup finely chopped black olives, such as kalamata
1-1/2 teaspoons minced fresh oregano
2 garlic cloves, minced
Pinch hot red pepper flakes
Salt to taste
FISH:
Extra virgin olive oil
2-1/4 pounds swordfish, cut into 6 slices (each 1/2 inch thick)
Salt and pepper
To make vinaigrette:
Whisk together olive oil, lemon juice, olives, oregano, garlic, hot pepper flakes and salt. Set aside (may be prepared up to 2 hours ahead).
For the fish:
Prepare a hot charcoal fire or preheat the broiler. Lightly coat a heavy baking sheet with olive oil. Put swordfish on baking sheet and turn to coat with oil. Season with salt and pepper. Grill fish over hot coals or broil about 6 inches from broiler, turning once, until fish is no longer translucent, 1 to 2 minutes per side. Transfer to a warm platter or to individual plates.
Spoon vinaigrette over each portion.
Makes 6 servings.