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1
Combine the olive oil, minced garlic, red pepper flakes (if using), 1/4 cup of the parsley or cilantro, the lemon juice, and a generous amount of black pepper in a nonreactive bowl.
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2
Rinse and dry the fish, then lay the pieces in a 13 x 9-inch nonreactive dish in a single layer.
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3
Sprinkle both sides lightly with salt and generously with pepper.
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4
Using a pastry brush, paint both sides of the fish liberally with the seasoned olive oil.
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5
Cover the dish and keep the fish chilled until ready to cook.
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6
Fill a small saucepan two-thirds full with water and bring it to a boil.
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7
Add the whole garlic cloves and boil them for 2 full minutes.
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8
Drain the garlic and, using a small paring knife, remove any tough ends.
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9
Set the poached garlic aside.
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10
To pit the olives, place them, one at a time, on your work surface and lay the blade of a chefs knife flat on top.
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11
Push down on the blade firmly, without overdoing it.
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12
Youll feel (and almost hear) a dull pop as the olive meat releases from its stone.
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13
Slit the olive down one side, then open it to lift out the stone.
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14
Slice the olives in half.
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15
Melt the 1/2 cup butter in a 10- to 12-inch nonreactive skillet over medium heat, and when hot and bubbling, reduce the heat to low.
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16
Continue to cook the butter, occasionally swirling the pan, until the milk solids turn light golden brown.
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17
Add the parboiled garlic cloves and cook, stirring occasionally, until the garlic turns golden, being careful not to allow them to burn.
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18
Add the sliced peppers, drained capers, and olives and swirl the pan so they intermingle with the garlic.
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19
Add the balsamic vinegar and put the pan on a cool burner for now.
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20
If using a gas grill, preheat it to high, covered.
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21
If using a charcoal grill, heat the coals and get the food grate hot.
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22
If cooking indoors, position the oven rack as close as possible to the heat source and preheat the broiler.
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23
(Do not preheat the broiler pan.)
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24
Remove the fish from the refrigerator.
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25
If grilling, cook the seasoned fish uncovered, turning once, until the exterior develops golden patches and the flesh is cooked through but remains succulent, about 8 minutes.
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26
If broiling, place the swordfish side by side on a cold broiler pan and cook the pieces until starting to turn golden on first side, about 4 minutes.
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27
Turn the fish and broil until the exterior of the second side is golden and the interior is cooked, about 6 minutes on the second side.
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28
To serve, place the fish either on a warmed serving platter or on individual plates, and reheat the sauce until it starts to sizzle.
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29
Add the last 2 tablespoons of butter, if desired, and the remaining 1/4 cup of herbs and, when the new butter is just melted and the mixture is hot, spoon the sauce over the fish and serve.
