Swordfish w/ Olives & Capers Print Email

1/3 cup dry white wine
1 1/2 tsp. capers
1/4 tsp. salt
1/8 tsp. crushed red pepper
12 pimento stuffed olives, halved
2 garlic cloves, minced
14 oz can no salt added diced tomatoes, un-drained
1/4 tsp. salt
four, 6 oz swordfish steaks, 1 1/2 inch thick
1 tsp. olive oil
Olive oil flavored cooking spray
1 cup thinly sliced onion
2 cups cooked linguini

1) Combine first 7 ingredients in a medium bowl, set aside
2) Sprinkle 1/4 tsp. salt over swordfish. Heat oil in a large nonstick skillet coated with cooking spray over medium high heat until hot. Add swordfish; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from skillet; set aside and keep warm.
3) Re-coat skillet with cooking spray; place over medium high heat until hot. Add sliced onion; sautˇ 4 minutes or until lightly browned. Add tomato mixture; bring to a boil. cover, reduce heat and simmer 5 minutes.
4) Return swordfish steaks to skillet, nestling them into tomato mixture. Cover and simmer 1-2 minutes or until sauce thickens. Place 1/2 cup cooked linguini on plate; top with swordfish and 1/2 cup sauce.