Swordfish in Tomato and Caper Sauce

Ingredients

• 4 piece Swordfish steaks
• 3 tbsp All-purpose flour
• 5 tbsp Extra-virgin olive oil
• 1 piece Onion
• 2 stalk Celery
• 400 g Tomatoes
• 80 g Green olives
• 2 tbsp Capers
• 30 g Pine nuts
• 30 g Raisins
• 2 tbsp Parsley
• 1 tsp Salt

Steps

1. Rinse the swordfish steaks, pat them dry and lightly dredge them in flour on both sides, shaking off the excess.
2. Heat 3 tablespoons of olive oil in a wide pan and sear the swordfish for about 1 minute per side, just until golden.
3. Set aside on a plate.
4. In the same pan add the remaining oil, the thinly sliced onion and the diced celery, and sweat gently over low heat until softened, about 8 minutes.
5. Add the chopped peeled tomatoes, season with salt, and simmer over medium heat for about 10 minutes until the sauce thickens.
6. Stir in the pitted green olives, the rinsed capers, the pine nuts and the raisins.
7. Cook for a further 5 minutes to blend the flavors.
8. Slide the swordfish steaks back into the sauce, spoon some sauce over them, cover and simmer gently for 10 minutes until the fish is just cooked through.
9. Turn off the heat, scatter the chopped parsley over the top.
10. Let the dish rest for 5 minutes before serving warm.

Tips

• Don't overcook the swordfish: a brief sear plus 10 minutes in the sauce keeps it moist, as the fish dries out quickly.
• Soak the raisins in warm water for 10 minutes beforehand so they plump up and release their sweetness into the sauce.