4 (8-ounce) swordfish steaks (about 3/4 to 1 inch thick)
2 plum tomatoes, seeded and diced
1/4 cup chopped fresh parsley
How to Make It
Sauté onion in hot oil in an ovenproof skillet or pan over medium heat 3 minutes or until tender. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 1 minute. Reduce heat to low; stir in wine, olives, and capers.
Sprinkle fish evenly with remaining salt and pepper. Place fish over onion mixture.
Bake, covered, at 400° for 26 minutes or until fish flakes with a fork. Sprinkle with diced tomatoes and parsley.
I wasn't able to use swordfish because the store was out of it, so I used rockfish, instead. But, it was still good. I think next time I'll chop some extra olives to sprinkle on the top with the tomatoes.
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