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1
Prepare the tapenade: In a food processor, combine the olives, parsley, anchovies, capers and garlic and pulse until coarsely chopped.
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2
With the machine on, add the oil and vinegar in a steady stream.
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3
Season with cayenne, salt and pepper.
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4
(The tapenade can be made up to 1 week ahead, covered and refrigerated. Let return to room temperature before serving.) Prepare the swordfish and vegetables: Heat a large grill pan or skillet.
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5
Lightly brush the squash with olive oil and season with salt and pepper.
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6
Cook over medium-high heat, turning once, until lightly browned and slightly softened, about 3 minutes.
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7
Transfer to a plate.
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8
In a small bowl, gradually whisk the olive oil into the lemon juice and season well with salt and pepper.
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9
Pour 3 tblsps of the dressing into a medium bowl, add the fennel, and toss to coat.
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10
Stir the chopped plum tomato into the remaining dressing.
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11
Preheat the broiler.
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12
Brush the grill pan with olive oil and season the swordfish lightly with salt and pepper.
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13
Grill the swordfish over medium-high heat for 4 minutes.
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14
Turn the steaks over and spread with tapenade on top.
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15
Continue grilling until the fish is just firm to the touch, about 3 minutes longer.
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16
Sprinkle the tapenade with the bread crumbs and broil the swordfish for about 1 minute, until the bread crumbs are lightly browned.
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17
To serve: Fan the yellow squash in the center of each of 4 large plates.
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18
Mound the dressed fennel on the squash and set the swordfish on top.
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19
Spoon the tomato dressing around the fish and garnish with the sun-dried tomatoes.
