Swordfish with Black Olive and Mint Tapenade

Ingredients

• Large pinch crushed red pepper flakes
• Kosher salt
• 1 Tbs. olive oil
• 1 pint ripe grape or cherry tomatoes, halved
• 2 Tbs. extra-virgin olive oil
• Kosher salt
• 2 Tbs. chopped fresh mint
• + 8 more ingredients
• • 1 medium clove garlic, minced and mashed to a paste
  • Four 1-inch-thick swordfish fillets (6 to 7 oz. each)
  • 1 cup pitted Kalamata olives, coarsely chopped
  • 2 oil-packed sun-dried tomatoes, chopped
  • Coarsely cracked black pepper
  • 2 Tbs. extra-virgin olive oil
  • 8 basil leaves, torn into small pieces
  • 2 Tbs. coarsely chopped fresh mint

Put the olives, sun-dried tomatoes, and oil in a food processor and pulse until the mixture forms a coarse paste. Pulse in the basil, mint, garlic, and red pepper flakes until combined and transfer to a medium bowl.

View full recipe at Fine Cooking