Braised Swordfish w/ Tomatoes, Olives, and Capers
1/2 Wondra Flour Salt and Pepper to Taste
6 Swordfish Steaks (8 oz each)
1/4 cup olive oil
1 red bell pepper, thinly sliced
1 yellow pepper, thinly sliced
1/2 large white onion
6 garlic cloves, finely chopped
1 cup dry white wine
2 cans (28 oz each) Peeled tomatoes, chopped, with juice
3/4 cup pitted green olives, chopped
3 Tbl drained capers
Pinch crushed red pepper flakes
1/4 cup chopped fresh basil
Saute the Fish: In a bowl mix together the flour, and salt and pepper. Dredge the fish in the flour, shaking the pieces to remove the excess
In large skillet, heat the oil over high heat. When hot add half the fish. Brown it well about 2 minutes on each side. Remove fish and to a plate and brown the remaining fish.
Cook the Vegetables: Turn the heat to medium. Stir the peppers, onion, and garlic into the oil in the skillet. Cover and cook until the vegetables are soft about 15 minutes. Add the wine and cook uncovered. 5 minutes scraping the bottom of the pan.
Make the Sauce: Add the tomatoes, olives, capers, sugar, and red pepper flakes. Bring the sauce to a simmer and cook for 10 minutes.
Finish the Cooking: Return the fish to the skillet. Baste the fish with the sauce so that fish is completely covered. Simmer for 20 to 30 minutes on low heat, or until the sauce is slightly thickened and swordfish is very tender. Do not overcook or fish will break apart. Chop the basil and stir in the sauce right before serving.
These steaks, served with this robust tomato sauce, taste better with a fruity rosé than a white, which would be overpowered by the food's strong flavors. Australian rosés typically have the substance needed here.