Swordfish with tomatoes, olives, and capers

I adapted this recipe from one found in The Barefoot Contessa Cookbook. In addition to the fennel, tomatoes, garlic, and capers found in the original recipe, I also added red bell pepper and pitted nicoise olives. It's a great dinner party dish, because not only is it beautiful and impressive, it's also just as good served at room temperature. And did I mention how healthy this one is?