Swordfish with Tomatoes, Feta Cheese, and Olives

In 2-quart saucepan over medium-high heat, heat stewed tomatoes to boiling; boil 5 minutes to thicken mixture slightly. Meanwhile, preheat broiler, if manufacturer directs. Grease rack in broiling pan. Cut swordfish into 4 pieces. Place swordfish on rack; brush with olive oil. With broiling pan at closest position to source of heat, broil swordfish 8 to 10 minutes, turning fish once, until fish flakes easily when tested with a fork. Spoon stewed tomatoes onto 4 warm dinner plates. Arrange swordfish on top of tomatoes; sprinkle with chopped tomato, feta cheese, and ripe olives.