Swordfish With Olive Pine Nut And Parsley Relish

Name: Swordfish With Olive, Pine Nut, And Parsley Relish
Ingredients: 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