This recipe holds nothing back, flavor-wise
1/4 cup plus 1 tablespoon olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
3 garlic cloves, crushed with the side of a knife
six 1-inch-thick swordfish steaks (6 to 8 ounces each)
1 1/4 cups Black Olive Tapenade
1 tablespoon minced fresh parsley leaves plus parsley sprigs for garnish
1. Stir together the olive oil, balsamic vinegar and garlic in a shallow baking dish just large enough to hold the swordfish in a single layer. Add the swordfish steaks, turn them in the marinade, and let them marinate, covered, at room temperature, turning once, for 30 minutes.
2. Prepare a moderately hot charcoal fire. Remove the swordfish steaks from the marinade and grill them over gray, ashy coals for 4 to 5 minutes on each side, or until they are just cooked through. Transfer the swordfish to a platter. Slather the swordfish with the tapenade, sprinkle with the minced parsley, and garnish with the parsley sprigs.
This recipe holds nothing back, flavor-wise: grilled, marinated steaks—with a last-minute addition of a Provençal paste made from olives, anchovies and garlic. You can also purchase a good quality tapenade that is ready to serve. Serves 6 Recommended wine: Cabernet Sauvignon