Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.
Try serving it with spaghetti.
1 kg swordfish steaks
90 g raisins
5 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
250 g ripe tomatoes, diced
10 green olives, pitted and minced
60 g pine nuts
1/4 cup capers
salt and pepper to taste
Prep: 15 min, Cook: 20 min, Ready in 55 min
Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Check out the 100+ comments that go with the recipe for some excellent ideas for variations. The sauce is also equally good on chicken or pork.
Click here for the recipe.