Grilled Swordfish with Olive Shallot Relish 

Total time: 25 minutes
   You can use any fish suitable for grilling - tuna, swordfish, halibut, snapper.  They would all pair well with the olive sauce.  If you get sushi-grade tuna or swordfish you will want them seared but rare to medium-rare in the center.  Any leftover Olive Sauce can be used with other grilled meats or simply eaten with savory biscuits.

 Ingredients:

• 2 swordfish or other fish steaks or filets, 6oz each (180gr each)
• 1 tbs olive oil
• 2 tsp Herbes de Provence
• Warm Olive Relish:
• 2 medium shallots
• 2 cloves garlic
• 1 tsp Herbes de Provence
• 1 tsp fennel seeds
• 3 tbs chopped Kalamata or dry Greek olives
• 3 tbs chopped green olives
• 1 tbs olive oil
• 1 tbs lemon juice
• 4 tbs white wine

 Instructions:

• Brush fish lightly with olive oil and sprinkle with herbs. 
• Put fish in a grill basket or cook on a grill pan, particularly if the fish is thinner filets. 
• Cook on barbecue grill for 2 - 6 minutes per side, depending on thickness and grade of fish.  Walleye or snapper will become opaque when done.  Good tuna or swordfish you just want to brown the outside quickly. 
• When done, put on a small platter, spoon some Olive Relish on and serve, remaining sauce on the side. 
• Olive Shallot Relish:
• Mince shallots and garlic. 
• Heat oil in small nonstick skillet.  Add shallots, garlic and sauté until tender, about 5 minutes. 
• Add fennel seeds, herbs and sauté 1 minute longer. 
• Add olives, lemon and wine. 
• Bring to a boil, reduce heat and simmer 1 minute. 
• Remove from heat, put into a small serving bowl. 
• Cover to keep warm until ready to use.

Note: Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time. 
Note 2:  I threw a few wood chips on the grill for a slightly smoky flavor - thus the darker surface color.