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Swordfish with Olive, Pinenut, and Parsley Relish

['4 5- to 6-ounce swordfish steaks', '1/2 teaspoon plus 1/8 teaspoon dried crushed red pepper', '2 tablespoons extra-virgin olive oil, divided', '1 1/4 cups thinly sliced shallots', '2 large garlic cloves, minced', '1/2 cup pitted brine-cured green olives, quartered lengthwise', '3 tablespoons pine nuts, toasted', '1/2 cup chopped fresh Italian parsley', '1/3 cup dry white wine']

Sprinkle fish with 1/2 teaspoon red pepper, salt, and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover. Add 1 tablespoon oil and shallots to skillet; sauté over medium heat until golden, 3 to 4 minutes. Add 1/8 teaspoon red pepper, garlic, and olives; sauté 1 minute. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.

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