SUN DRIED TOMATO RELISH
1/2 cup mayonnaise
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1/4 cups sun dried tomatoes chopped
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2 Tablespoons drained capers
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2 Tablespoons anchovy paste
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2 pounds swordfish steaks
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1/2 cup dry white wine
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2 Tablespoons olive oil
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2 cloves of garlic; slivered
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kosher salt
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Freshly Ground black pepper
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fresh parsley sprigs
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To make the relish In a food processor, combine mayonnaise, sun dried tomatoes, anchovy paste, capers, lemon zest, lemon zest. Pulse to blend. Transfer to bowl and season to taste with salt and pepper.
Prepare a hot indirect fire in your grill. Rinse fish and pat dry with paper towels.Place fish in foil pan. Pour wine over fish, drizzle with olive and sprinkle over top. Season to taste with salt and pepper.
Place pan on the indirect side of the grill. Close the lid and grill roast for about 15 minutes for about 45 minutes basting the juices every 10 to 15 minutes, until a meat thermometer inserted in the thickest part of fish registers 150 Degrees F
Cut the swordfish into portions. Serve hot garnished with relish and parsley. or let cool.efrigerate up to 2 days and serve cold garnished with relish and parsley