Grilled Swordfish or Tuna with Sun-Dried Tomatoes from The Mediterranean Kitchen by Joyce Goldstein

Ingredients

• ½ teaspoon freshly ground pepper, plus additional to taste
• ¼ cup finely chopped fresh mint
• 6 pieces swordfish or tuna fillet, about 7 ounces each
• Salt
• 3 tablespoons finely chopped pitted Niçoise olives
• 2 tablespoons very finely chopped sun-dried tomatoes (packed in oil)
• ½ cup olive oil, plus additional for brushing the fish
• ¼ cup fresh lemon juice
• 3 tablespoons oil from the sun-dried tomatoes
• 2 teaspoons finely minced garlic