Swordfish, Sicilian Style

INGREDIENTS

• Olive oil for coating
• 4 swordfish steaks, each about 1/2 lb.
• 1 Tbs. garlic powder
• 1 Tbs. dried basil
• 1 tsp. fennel seeds, ground in a mortar or spice
• grinder
• 1⁄4 tsp. hot red pepper flakes
• 1 1⁄2 tsp. salt
• 1 tsp. lemon pepper or freshly ground black pepper
• 1⁄4 cup chopped pitted Sicilian or other cured
• black olives
• 1 cup chopped tomatoes
• 1⁄4 cup chopped fresh basil
• 3 garlic cloves, minced
• 1⁄4 tsp. cayenne pepper
• 2 Tbs. extra-virgin olive oil
• Juice of 1⁄2 lemon
• Salt, to taste