Swordfish With Olive, Pine Nut, and Parsley Relish

This light and easy recipe comes from Bon Appetit. DH and I enjoyed it. I actually used pimento stuffed green olives as those were the only olives I had on hand and it worked out fine. I cooked my swordfish a few more minutes on each side than the recipe called for.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  swordfish steaks (5-6 oz each)
• 1⁄2 teaspoon  plus 1/8 tsp dry crushed red pepper
• 2  tablespoons extra virgin olive oil, divided
• 1 1⁄4 cups  thinly sliced shallots
• 2  large garlic cloves, minced
• 1⁄2 cup  pitted green olives in brine, quartered lengthwise
• 3  tablespoons pine nuts, toasted
• 1⁄2 cup  chopped fresh Italian parsley
• 1⁄3 cup dry white wine

Directions

1. Sprinkle fish with 1/2 tsp red pepper, salt and pepper.
2. Heat 1 Tb oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover.
3. Add 1 Tb oil and shallots to skillet; saute over medium heat until golden, 3 to 4 minutes. Add 1/8 tsp red pepper, garlic, and olives; saute 1 minute.
4. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.