Tom Shaudel, chef and owner of Jewel restaurant in Melville, shows News 12's Lily Stolzberg how to make swordfish. 

2 6 oz. swordfish steaks
2 tbsp. olive oil
1 tbsp. sliced garlic
1 sliced shallot
¼ c. white wine
2 heirloom beefsteak tomatoes chopped (Preferably one red and one yellow)
2 tbsp. capers
¼ c. mixed pitted olives
½ lemon
2 tbsp. fresh basil sliced into thin ribbons
s + p
2 tbsp. extra virgin olive oil

Directions:
- Heat 2 tbsp. of olive oil in a sauté pan. Add garlic and cook one minute stirring until lightly colored. Add the shallots and sauté until the shallots begin to lightly color, then add the white wine and reduce by half. Next, add the chopped tomatoes, capers, olives, and the juice from the ½ lemon. Let that simmer on medium heat until the flavors meld and the sauce tightens a bit, 5-8 minutes. Keep warm.
- Lightly oil the grates of a hot grill. Brush the swordfish steaks with olive oil and season with salt and pepper. Place the swordfish steaks on the grill and cook, without peeking, for 2 minutes. Lift the steaks and turn them, same side down on a 45 degree angle, to create the cross-hatch look and cook for an additional 2 minutes. Flip the steaks over and grill an additional 1-3 minutes depending on your preferred level of doneness.
- Add the basil to your sauce and check for seasoning with salt and pepper. Plate the swordfish steaks and spoon some of the sauce over each steak and garnish with a fresh basil sprig. Drizzle each steak with 1 tbsp. of extra virgin olive oil and serve. 

Additional dish: Save some swordfish for another night and serve with pasta.