1/3 cup marinated green olives quartered
1/3 cup Kalamata olives quartered
1 medium tomato diced
1 clove garlic crushed
1/2 teaspoon balsamic vinegar
1 tablespoon of Extra virgin olive oil
4 swordfish steaks


1. Combine everything except swordfish in a bowl and let stand 1 hour
2. Grill or barbecue swordfish until cooked to preference
3. Transfer to serving plate and spoon olive relish over


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