INGREDIENTS
½ cup olive oil
Juice of 2 lemons
2 cloves garlic, crushed
3 tablespoons capers
3 tablespoons oregano, chopped
1 4-ounce swordfish steaks (thin)
Salt and pepper
DIRECTIONS
Combine olive oil, lemon juice, garlic, capers and oregano for marinade.
Clean and dry swordfish. Pour marinade over fish that has been placed in shallow dish. Turn the steaks to coat evenly. Season both sides with salt and pepper.
Prepare grill pan and grill 4 minutes on each side. Top with tomato mixture (recipe follows).
Tomato Sauce
½ cup olive oil
1 cup yellow onion, minced
3 tablespoons capers, chopped
6 anchovy filets
1 tablespoon garlic, minced
3 pints cherry tomatoes, halved
½ cup olive, hot or stuffed with chiles
3 tablespoons oregano, chopped
½ teaspoon salt
¼ teaspoon pepper
DIRECTIONS
Heat the olive oil over medium heat. Add the onion, capers, anchovy filets and garlic. Sauté until onion is very lightly golden brown.
Add the tomatoes and continue to sauté, tossing frequently until tomatoes are soft. Add the olives, oregano, salt and pepper. Sauté for another 2 to 3 minutes. Adjust the seasonings to taste with salt and pepper.
Pour on top of swordfish.
:.