Swordfish With Olives and Capers

Ingredients

• 1/3 cup dry white wine
• 1 1/2 teaspoons capers
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 12 pimento-stuffed olives, halved
• 2 garlic cloves, minced
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1/4 teaspoon salt
• 4 (6-ounce) swordfish steaks (1 1/2 inches thick)
• 1 teaspoon olive oil
• Olive oil-flavored cooking spray
• 1 cup thinly sliced onion
• 2 cups cooked linguine (4 ounces uncooked pasta)

Preparation

1. Combine first 7 ingredients in a medium bowl; set aside.
2. Sprinkle 1/4 teaspoon salt over swordfish. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add swordfish; cook 4 minutes on each side or until swordfish flakes easily when tested with a fork. Remove swordfish from skillet; set aside, and keep warm.
3. Recoat skillet with cooking spray; place over medium-high heat until hot. Add sliced onion; sauté 4 minutes or until lightly browned. Add tomato mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
4. Return swordfish steaks to skillet, nestling them in tomato mixture. Cover and simmer 1 to 2 minutes or until sauce thickens. Place 1/2 cup cooked linguine on plate; top with swordfish and 1/2 cup sauce.