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2 pounds swordfish steaks, sliced at least 1" thick, removed
from refrigerator for 1 hour
¼ cup extra virgin olive oil
2 cloves garlic, finely chopped
2 teaspoons each fresh oregano, rosemary and marjoram or 2
teaspoons dried herbes de Provence
1 cup chopped tomato (best quality fresh tomato in summer or
canned tomato, such as Muir Glen organic tomatoes, if you do not have your own canned tomatoes)
½ cup dry white wine
2 teaspoons capers (optional)
1/4 cup chopped black olives such as Kalamata (optional)
Freshly ground pepper and sea salt to taste

Preheat broiler and position rack approximately 3" from broiler element.

Salt and pepper both slices of fish and moisten with olive oil.

Place remaining olive oil and ingredients into a shallow oven - proof baking dish just large enough to hold the fillets.

Broil for 10 minutes per inch of thickness (e.g. 12 ½ minutes for a 1 ¼" fillet).

Plate fish and divide sauce among them.