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Ingredients
2 tsp olive oil
½ cup chopped onion
2 garlic cloves, minced
1 cup canned Italian tomatoes (with liquid); drain, seed and dice
tomatoes,
reserving liquid
¼ cup dry red table wine
6 Gaeta or black olives, pitted
1 tbsp rinsed drained capers
9-ounce swordfish steak
1/8 tsp each salt and pepper
Method
In 12-inch deep skillet heat oil; add onion and garlic and sauté over
medium-high heat, stirring occasionally, until onion is softened, 1 to
2 minutes.
Stir in remaining ingredients except fish, salt and pepper.
Reduce heat to low, cover and cook, stirring occasionally, until
flavors blend, 4 to 5 minutes.
Add fish, salt and pepper; cover and
cook until fish is opaque and flakes easily when tested with a fork, 8
to 10 minutes.
MAKES 2 SERVINGS.
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