2 tablespoons olive oil- 1 medium yellow onion, halved and thinly sliced
- 2 garlic cloves, finely minced
- 1/3 cup sun-dried tomatoes packed in oil
- 1/4 cup pitted oil-cured black olives coarsely chopped
- 2 tablespoons salted capers, well rinsed and coarsely chopped
- 1/4 cup dry white wine, preferably Sicilian
- Crushed red pepper to taste
- 4 x 6 ounces swordfish steaks
- Salt and pepper to taste
- Basil, roughly torn for garnish
- In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
- Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
- Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
- Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
- Return skillet to medium-high heat, cover and cook for 3 minutes per side.
- When swordfish is cooked through and browned, cover with sauce and warm.
- Sprinkle roughly torn basil and serve. This dish can also be served room temperature.Serves 4