SWORDFISH****Sweet-and-Sour Swordfish - 6 Points

By Unblond1

This was great for both. You can either make or not make the sauce, depending on how you feel - Dan did like it though.

Ingredients

• 4 servings
• 1 tbsp. EVOO
• 1/4 large spanish onion, thinly sliced
• 1 small orange or yellow pepper, thinly sliced
• 1 clove garlic, minced
• 2 small tomatoes, coarsely chopped
• 3 tbsp. dry white wine
• 1 tsp. each of fresh rosemary and oregano
• 2 tbsp. raisins
• 1 tbsp. toasted pine nuts
• 1 tbsp. capers
• 1 tbsp. fresh lime juice (I used 2 key limes)
• 1 tbsp. brown sugar
• 2 tbsp. chopped fresh parsley
• 1 lb. swordfish steak, in one piece
• Salt and freshly ground pepper to taste

Preparation

Step 1

* Earlier in the day, put steak in a ziplock bag with a pinch of salt, a pinch of pepper flakes, a clove or so of minced garlic, 1 tbsp. of EVOO and the juice of one key lime (or 1/2 larger lime). Set aside in the fridge to marinate until cooking time.

* In a saucepan, heat the olive oil. Add the onion and cook over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add the bell peppers and cook for 5 minutes. Add the garlic and cook for one minute. Add the tomatoes and cook for 5 minutes. Add the wine and simmer for 5 minutes. Add the oregano, rosemary, capers, pine nuts, raisins, lime juice, brown sugar and parsley and cook for 3 minutes. Season with salt and pepper and taste for seasoning and sweetness - depending on the tartness of the lime, you may need to add a bit more brown sugar. Cover and set aside at room temperature until serving time.

* Heat additional olive oil in a skillet. Add steak to the skillet, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn and cook 3 to 4 minutes longer. Spoon the sauce onto plates, top with the swordfish steaks and serve.

* Alternately, grill over high to medium-high heat until done, about 8 minutes. Let rest for five minutes, cut into serving-sized portions and plate as above.