Mediterranean-style swordfish

Mediterranean-Style Swordfish

3 T. olive oil

1/4 cup minced onion

2 garlic cloves, minced

1/2 green pepper, minced

3 T. capers

olives (I used about 8 Kalamata olives that I pitted and smashed, but you could leave them whole. To pit, take an olive, put it on a chopping board and smash it, using a can from your pantry)

1 small can of diced tomatoes

1/4 cup white wine

salt, pepper

2 T. dried basil (or fresh if available)

swordfish (I used a one-pound piece, but this sauce is enough for two pounds)

chopped parsley

Saute the onion, garlic and green pepper in the olive oil. Add the tomatoes, white wine, capers and olives, salt, pepper and basil. Simmer for about 20 minutes, then add the swordfish and cook another 10 minutes at a low simmer. Sprinkle with chopped parsley.