Grilled Swordfish with Green Olive Tapenade

Name: Grilled Swordfish with Green Olive Tapenade
Ingredients: 1 cup pitted green olives (such as castelvetrano); 1 tablespoon capers (drained); 1 tablespoon extra-virgin olive oil; 2 teaspoons fresh lemon juice; 1 teaspoon lemon zest; 1 tablespoon finely chopped fresh parsley; 1/4 teaspoon minced garlic; 1 anchovy fillet (finely chopped); freshly ground black pepper (to taste); 4 6-ounce swordfish steaks (1 1/2-inches thick); extra-virgin olive oil; kosher salt and freshly ground black pepper (to taste); lemon wedges (for serving, optional)