Swordfish Provencale

• 3 tomatoes, peeled, seeded and chopped
• 1 Tbsp. margarine
• 1 Tbsp. canola or olive oil
• 2 Tbsp. chopped parsley
• 1 Tbsp. sweet basil
• 1/4 c. white wine
• nonstick spray (Pam)
• 1 Tbsp. canola or olive oil
• 2 large garlic cloves, finely chopped
• 1/4 c. flour
• 2 large or 4 medium swordfish steaks

1. Cook tomatoes slowly in margarine and 1 tablespoon oil until they begin to get pasty.
2. Add parsley, basil and wine and continue cooking slowly for 5 minutes.
3. Reduce heat to low and let mixture simmer, stirring occasionally.
4. Coat steaks with flour.
5. Shape large heavy skillet with Pam, then add 1 tablespoon oil.
6. Let pan heat slightly, then add steaks and garlic.
7. Cook/brown steaks on each side until done (allow 10 minutes per inch of steak thickness).
8. Remove and serve topped with tomato mixture.

tomatoes, margarine, olive oil, parsley, sweet basil, white wine, nonstick spray, olive oil, garlic, flour, swordfish steaks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953715 (may not work)