serves 4

• 4 4-oz, 1-inch thick California  Swordfish steaks blacken or Cajun  seasoning (or Pisto¹s Sensational  Seasoning)
• olive oil cooking spray
• 2 cups tomatoes, diced
• 1/2 cup each, red, green, yellow sweet
• bell pepper, diced
• 1/2 cup red onion, diced
• 1 tablespoon chives, chopped
• 1 tablespoon capers
• 1/4 cup Kalamata olives, pitted
• dash of dried oregano
• 3-4 slices Italian bread, 1/2 inch thick
• 1/2 clove garlic

Rub both sides of the bread with garlic and lightly spray with olive oil. Toss on a heated grill until browned. Cut into large chunks and set aside. Lightly spray each California swordfish steak with olive oil and rub on seasoning. Place steaks on a preheated grill and cook about 5 minutes on each side, basting as needed with sauce. Fish is cooked when opaque throughout.

While swordfish is grilling, combine tomato, peppers and onion in a nonstick skillet and lightly sauté. While vegetables are still crunchy, add remaining ingredients and cook 2 more minutes. Add the grilled bread chunks and lightly toss.

Place vegetable mixture in the center of a large serving platter. Arrange grilled California swordfish steaks on top. Spoon reserved sauce over the swordfish and garnish with sprigs of fresh thyme or lemon.

Basting Sauce for California Swordfish Sicilian Style

• 1 tablespoon olive oil
• 1/2 cup vinegar
• 5 cloves garlic, minced
• 1 tablespoon sugar
• 1/2 lemon, juiced
• 1 tablespoon oregano
• dash of red pepper flakes
• salt, pepper to taste

Directions:

Combine all ingredients in a small saucepan and simmer for about 5 minutes. Remove about a third of the sauce to baste swordfish during grilling. Keep remaining sauce warm for final assembly of the dish.