Swordfish With Olive, Pine Nut, and Parsley Relish

Ingredients

• 4 swordfish steaks (5-6 oz each)
• 12 teaspoon plus 1/8 tsp dry crushed red pepper
• 2 tablespoons extra virgin olive oil
• divided
• 1 14 cups thinly sliced shallots
• 2 large garlic cloves
• minced
• 12 cup pitted green olives in brine
• quartered lengthwise
• 3 tablespoons pine nuts
• toasted
• 12 cup chopped fresh Italian parsley
• 13 cup dry white wine

Instructions

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