Mediterranean Swordfish

Ingredients

• 1 medium onion, chopped
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/2 cup dry white wine or chicken broth
• 1/4 cup chopped pimiento-stuffed olives
• 1 tablespoon small capers, drained
• 4 (8-ounce) swordfish steaks (about 3/4 to 1 inch thick)
• 2 plum tomatoes, seeded and diced
• 1/4 cup chopped fresh parsley

Preparation

1. 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.
2. Sprinkle fish evenly with remaining salt and pepper. Place fish over onion mixture.
3. Bake, covered, at 400° for 26 minutes or until fish flakes with a fork. Sprinkle with diced tomatoes and parsley.