Grilled Swordfish Puttanesca

• 1 1/2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 (14 ounce) can whole peeled tomatoes in puree
• 1 teaspoon sugar
• 1/8 teaspoon red pepper flakes
• 2 anchovies, mashed
• 1/3 cup chopped black olives
• 1/3 cup chopped fresh parsley
• 1 tablespoon capers, chopped
• salt
• 1 1/2 lbs swordfish steaks, about 1/2-inch thick

1. Preheat grill or broiler.
2. In a medium nonstick skillet,heat the oil over medium-high heat. Add onion and garlic and cook, stirring, 2 minutes until onion is slightly softened. Stir in the tomatoes with puree, breaking the fruit up with the side of a spoon. Add the sugar and the pepper flakes. Bring to a boil, then reduce heat and simmer, covered, 10 minutes. Stir in the remaining ingredients (except fish) and simmer, uncovered, 5 minutes.
3. While the sauce is simmering, grill or broil the fish 2 to 3 minutes on each side. Serve with sauce on the side.

olive oil, onion, garlic, tomatoes, sugar, red pepper, anchovies, black olives, parsley, capers, salt, swordfish

Taken from www.food.com/recipe/grilled-swordfish-puttanesca-500797 (may not work)