Created by TwisSis on July 7, 2016
Step 1: Heat the oil in a skillet over med-high heat. Add the onions & sauté until they wilt just a little. Add the garlic, tomatoes, olives, anchovy & basil. Bring the mixture to a boil, lower the heat & simmer for about 5 min until there is just a little liquid left & the tomatoes have softened. Taste & season w/salt & pepper. Add the butter, remove from the heat & stir until the butter is fully incorporated. *(As suggested, the sauce can be made ahead, but do not add the butter. Add the butter when the sauce is reheated.)*
Step 2: Rub the Creole seasoning over all surfaces of the swordfish steaks. Grill the steaks on a med-hot grill until nicely firm & med-rare. This should be about 5 min on ea side. (If weather is poor or you prefer to cook indoors, heat 1 tbsp of olive oil in a skillet & gently saute them over med-heat for 4-5 min per side.)