4 -10 oz. Swordfish filets (boneless)
1 cup sundried tomatoes (chopped0
1/4 cup pine nuts (toasted)
1 tablespoon garlic (chopped)
1 tablespoon parsley (chopped)
3 oz. Capers
3 oz. pure olive oil
3 oz. balsamic vinegar
2 tablespoons roasted red peppers
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation
1. Soften chopped sundried tomato in just enough hot water to cover tomatoes for one minute.
2. Place in bowl with other ingredients and marinate overnight.
3. Place 2 ounces of tapenade on each large swordfish steak.
4. To cook swordfish steaks, brush each filet with olive oil.
5. Grill one minute on each side.
6. Place in 400∞ F oven for 15 minutes.