Grilled Swordfish With Antiboise Sauce

Ingredients

• 4 ripe tomatoes
• 2 tablespoons thinly sliced scallion, (white part only)
• 1 tablespoon capers in brine, (drained)
• 1 shallot, (minced)
• 8 fresh basil leaves, (thinly sliced)
• 2 tablespoons minced fresh flat-leaf parsley leaves
• 5 large green pitted olives, (sliced)
• 5 pitted Kalamata olives, (sliced)
• ¼ cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 4 anchovies, (mashed)
• 2 garlic cloves, (minced)
• fine sea salt
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, (thinly sliced)
• 1 pound fresh spinach leaves
• ¼ teaspoon fine sea salt
• 4 (8-ounce) swordfish steaks, (at room temperature)
• vegetable oil, (for cooking)
• sea salt
• freshly ground black pepper