3 tablespoons extra-virgin olive oil
2 teaspoons minced fresh garlic
1/2 teaspoon crushed red pepper, optional
1 cup chopped onion
1 1/2 pounds small vine-ripened tomatoes, halved lengthwise
3/4 cup halved, pitted Kalamata olives
3/4 cup Italian green olives
2 tablespoons nonpareil capers, drained
2 teaspoons anchovy paste or finely chopped canned anchovy fillets
1 tablespoon red wine vinegar
4 tablespoons chopped fresh basil
4 (6-ounce) swordfish steaks, about 1 1/2-inches thick, patted dry, at room temperature
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
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