"Wrap a piece of swordfish in prosciutto and grill it. Serve with grilled vegetables. Garnish with chopped scallions and a little black olive relish," says chef Henry Dewey of Penn Avenue Fish Market.

Black Olive Relish

• 1/2 cup good quality pitted, oil-cured black olives, coarsely chopped
• 1/4 cup red wine (use the chianti)
• 1/4 cup best extra virgin olive oil (peppery and fruity)
• 1 tablespoon fresh coarse-ground black pepper
• 1 to 2 tablespoons coarse-chopped fresh Italian parsley (best out of the garden)

Combine ingredients, garnish fish.