4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel) |
salt and pepper |
1/2 cup green tapenade (available at specialty food stores) |
1 orange, juiced |
1/4 cup dry white wine |
2 to 3 tablespoons unsalted butter |
for garnish: orange slices and minced parsley |
accompaniment, if desired: tomatoes provencale, recipe follows |
4 to 6 firm, ripe plum tomatoes |
salt |
1 clove garlic, minced |
2 tablespoons minced shallots |
3 tablespoons minced fresh basil |
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme |
1 tablespoon oregano |
1/4 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/4 cup olive oil |
1/2 cup dry white bread crumbs |