Ed Koch’s Broiled Swordfish with Olives
Former New York City mayor Ed Koch cooks for himself at least two nights a week. This is one of his favorite main courses. Arrange an oven rack 4" from the broiler element and heat the broiler. Place one 1-lb. swordfish steak (about 1" thick) in a small oval heatproof casserole dish. Rub the swordfish steak all over with 2 tsp. extra-virgin olive oil and season both sides to taste with salt and freshly ground black pepper. Arrange 8 large pitted green olives (such as cerignola) around the swordfish. Place the dish under the broiler and broil until the swordfish is lightly browned and just cooked through and the olives have become a burnished brown, 8–10 minutes. Using a spatula, transfer the swordfish and olives to a plate. Enjoy with a glass of chilled grape juice, if you like. Serves 1.
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