Instructions: Prepare grill or heat cast-iron grill pan over moderately-high heat until it is hot. Brush each swordfish steak with 1 1/2 tablespoons olive oil and grill them, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through.

While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste.

Transfer the swordfish to plates, spoon the sauce over it, and serve it with the lemon wedges.

This recipe yields 2 servings.

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