Grilled Swordfish, Lisbon Style (Espadarte Grelhado a Losboeta)

A Portuguese recipe for grilled swordfish with an uncooked tomato-based sauce. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. To convert the sauce to Sephardic "Zemino" sauce, replace the lemon juice with red wine vinegar, double the anchovy, and add 6 (!) minced cloves of garlic.

• Ready In: 20 mins
• Serves: 6

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

Directions

1. Combine all the saucde ingredients, then preheat the grill or broiler.
2. 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.
3. Serve with roasted potatoes and sauteed greens or zucchini.