Sauteed Swordfish With Balsamic Vinaigrette

In a skillet, preferably nonstick, heat 1 1/2 Tbs. of olive oil over moderately-high heart 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, roasted red pepper, parsley, capers, anchovy, garlic paste, scallion, vinegar, the remaining 3 1/2 Tbs. of olive oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve with lemon wedges.

NOTE: This recipe can be prepared with most white fish to include halibut steaks, tuna or sole.