5 tablespoons olive oil
two 1-inch thick swordfish steaks
1/4 cup finely chopped pitted Kalamata or other brine-cured black olives
1/4 cup finely chopped drained bottled roasted red pepper
3 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed
1 tablespoon drained bottled capers, chopped fine
1 flat anchovy fillet, minced
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 tablespoons minced scallion
1 1/2 tablespoons balsamic or red-wine vinegar
lemon wedges as an accompaniment