Preparation

Make the tapenade

• Put the olives, sun-dried tomatoes, and oil in a food processor and pulse until the mixture forms a coarse paste. Pulse in the basil, mint, garlic, and red pepper flakes until combined and transfer to a medium bowl.

Make the swordfish

• Heat a gas grill to medium high, or prepare a medium-hot charcoal fire. Clean and oil the grates to prevent sticking. Sprinkle the fish with 1 tsp. pepper and 1/2 tsp. salt and drizzle with oil. Grill the fish until it has good grill marks, about 4 minutes. Using both tongs and a spatula, carefully turn the fish. Continue cooking until the other side has good grill marks and the fish is just cooked through, about 8 minutes.

To serve

• Toss the tomatoes with the mint, oil, and 1/2 tsp. salt. Transfer the fish to a platter, spread generously with the tapenade, and top with a spoonful of the tomatoes (and their juices). Serve immediately.

Serve the swordfish with a side of Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs.