Instructions: In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over

moderately high heat until it is hot but not smoking and in it saute the swordfish steaks, 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 lemon wedges.

Serves 2.

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