Swordfish Steaks with Quick Tomato-Anchovy Sauce | Seafood Recipes | Weber Grills | Weber US

Ingredients

• 1 tablespoon extra-virgin olive oil
• ½ cup/60 grams finely chopped yellow onion
• 4 garlic cloves, minced
• 3 anchovy fillets packed in olive oil, finely chopped
• ½ teaspoon crushed red pepper flakes, or to taste
• 12 ounces/340 grams grape tomatoes or small cherry tomatoes
• ½ cup/65 grams pitted and coarsely chopped kalamata olives
• ½ cup/120 milliliters dry white wine
• 1 tablespoon capers, drained and rinsed
• 4 swordfish steaks (with skin), each 6 to 8 ounces and about 1 inch thick
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper