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.
