Fish & Shellfish

Swordfish steak

2 tablespoons salted capers, well rinsed and coarsely chopped

basil, roughly torn for garnish

1/4 cup dry white wine

2 tablespoons olive oil

1 medium yellow onion, halved and thinly sliced

2 garlic cloves, finely minced

1/3 cup sundried tomatoes packed in oil

1/4 cup pitted oil-cured black olives coarsely chopped

salt and pepper, to taste

crushed red pepper, to taste

In a large skillet, heat oil over medium-high heat. Add onions, garlic; cook stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat. Add sun-dried tomatoes, olives, capers, wine and generous pinch of red pepper flakes; stir together. Transfer to bowl. Lightly season swordfish with salt and pepper, in a single layer, place fish in skillet. Return skillet to medium-high heat, cover and cook for 3 minutes per side. When swordfish is cooked through and browned, cover with sauce and warm. Sprinkle roughly torn basil and serve. This dish can also be served room temperature.