As you can tell from the smile on my face in the picture to the right, this is the day after we put in our outdoor kitchen in our new home after moving to Florida in March 2006. Florida is all about outdoor living and a great outdoor kitchen was something I tought about for a long time. Cooking is a great passion of mine.

My kitchen is pretty basic, 36" three-zone grill with "sear-zone", two burner cooktop, and a small under-counter refrigerator. Now, to the swordfish.

Set out to grill some swordfish, I wanted something to top it off. What did we have in the house that I could use? Shallot, onion, garlic (of course!), kalamata olives, red bell peppers, capers, EVOO, and butter (just a little.)

In a ratio of 3:1 of shallot to onion, chop medium coarse. Saute both in EVOO over medium-low with a small clove of chopped garlic added. Cut about half a red bell pepper into 1/4" squares, add to saute. Add the kalamata olives, capers, and one tablespoon of butter. Saute a little more. Add some white wine (I use Pinot Grigio) and let it all saute and reduce. Then a a little sherry and let it reduce down again.

By the end the shallot and onion are carmelized and the whole mixture is slightly thickend. Go grill the swordfish - don't over cook it! - and top it off with the delectable saute.

Note: There is distinct lack of precise measurements...well, I hardly ever measure except when it's real important. (In this case I didn't want the onion to over power the shallot.) This makes for variety and a difference each time you cook. The only rule is, there is no rule...just make it up!

When you buy swordfish, select a piece with complete, round, concentric circles. This is the best cut.