Sicilian-Style Swordfish

• 2 tablespoons olive oil
• 1 medium yellow onion, halved and thinly sliced
• 2 garlic cloves, finely minced
• 1/3 cup sun-dried tomatoes packed in oil, coarsely chopped
• 1/4 cup pitted oil-cured black olives coarsely chopped
• 2 tablespoons salted capers, well rinsed and coarsely chopped
• 1/4 cup dry white wine, preferably Sicilian
• crushed red pepper to taste
• 4 x 6 ounces swordfish steaks
• salt and pepper to taste
• Basil, roughly torn for garnish

1. In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat.
2. Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
3. Add sun-dried tomatoes, olives, capers, wine and generous pinch red pepper flakes; stir together. Transfer to bowl.
4. Lightly season swordfish with salt and pepper; in a single layer, place fish in skillet.
5. Return skillet to medium-high heat, cover and cook for 3 minutes per side.
6. When swordfish is cooked through and browned, cover with sauce and warm.
7. Sprinkle roughly torn basil and serve. This dish can also be served room temperature.

olive oil, yellow onion, garlic, tomatoes, pitted oil, capers, white wine, red pepper, swordfish steaks, salt, basil

Taken from food52.com/recipes/5717-sicilian-style-swordfish (may not work)