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

Ingredients

• extra-virgin olive oil
• 60 grams finely chopped yellow onion
• garlic cloves, minced
• anchovy fillets packed in olive oil, finely chopped
• crushed red pepper flakes, or to taste
• 340 grams grape tomatoes or small cherry tomatoes
• 65 grams pitted and coarsely chopped kalamata olives
• 120 milliliters dry white wine
• capers, drained and rinsed
• swordfish steaks (with skin), each 170 to 225 grams and about 2.5 centimeters thick
• kosher salt
• freshly ground black pepper