Fresh Swordfish with an Olive Tomato Sauce

• 2 tablespoons olive oil
• 1/2 cup chopped onions
• Salt
• Pepper
• 1 tablespoon chopped garlic
• 2 cups peeled, seeded and chopped Roma tomatoes
• 1/2 cup pitted and halved black Greek or Niçoise olives
• 1/3 cup halved green pimiento-stuffed olives
• 1 cup dry white wine
• 1/4 cup chopped fresh basil leaves
• 4 fresh swordfish steaks (about 6 ounces each)
• Creole seasoning
• 1 tablespoon finely chopped fresh parsley leaves

Directions

Sauce

1. In a non-reactive saucepan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the onions, salt and pepper and sauté for 1 minute.
2. Stir in the garlic, tomatoes and olives. Season with salt and pepper. Continue to sauté for 1 minute.
3. Stir in the wine and bring to a boil. Reduce the heat to medium low and simmer for 5 minutes.
4. Right before serving stir in the basil and taste for seasoning.

Fish and Finishing

1. Season the swordfish with Creole seasoning.
2. In a large sauté pan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the swordfish.
3. Sear the fish for 3 minutes on each side for medium rare.
4. Remove the steaks from the pan and set aside.
5. To serve, spoon the sauce on the plate.
6. Lay each steak directly on top of the sauce.
7. Garnish with parsley.