Swordfish w/ olive relish

Swordfish:

I cut the inch and half thick steak into inch and a half cubes weighing roughly 3 oz

I rubbed them in a really nice olive oil scented with anchovy, fresh oregano, cracked black pepper and sea salt allow to rest covered in the fridge for up to half and hour prior to searing.

Sear on all four sides over medium heat in large cast iron skillet, until golden brown. finish in high temp oven 2-3 mins.

Olive Relish:

1/4 cup Green Olives

1/4 cup Kalamata Olives

1 clove Garlic

1/4 cup Chopped Flat Leaf Parsley

1/8 cup Roasted Red Peppers

1/4 cup Nice Olive Oil

Black Pepper To Taste

Juice Of One Lemon

Braised Radicchio:

Cut Head into 1/8

place in a pan with chopped garlic, juice of one lemon, and a 1/8 cup beef stock.

cover pan with foil and bake at 325'f for 12-14 mins.

Salt To Taste

Black Pepper To Taste