The Art Of Eating'S Swordfish With Olives, Celery, Garlic, Vinegar, And Mint 

• 6 swordfish or tuna (not bluefin) steaks (about 3 pounds total)
• Excellent, fresh-tasting olive oil
• 4 to 6 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 celery heart, thinly sliced, to make about 1 cup
• 1 carrot, finely chopped
• 1/4 cup capers in salt, well rinsed
• 20 green olives, pitted
• 1/2 cup white-wine vinegar
• 1/3 cup raisins, softened in hot water and drained
• 4 or 5 spearmint leaves, chopped
• 1/3 cup pine nuts, optional
• Salt and black pepper

1. Fry the fish in olive oil over medium heat just until the translucent flesh turns opaque, about 10 minutes for an inch thick steak, and remove it from the pan to stop the cooking. In a separate large, nonreactive pan with a lid, cook the garlic, onion, celery, and carrot gently in olive oil until soft but not colored, 5 minutes or more. Add the capers, olives, vinegar, raisins, mint leaves, and pine nuts. Cook another 2 to 3 minutes. Taste and season with salt, if needed, and grind in pepper. If the pan seems in danger of drying, add up to 1/2 cup of water. Return the fish to the pan, cover, and cook gently to partly meld the flavors, not much more than 5 minutes.

swordfish, excellent, garlic, onion, celery heart, carrot, capers, green olives, whitewine vinegar, raisins, spearmint leaves, pine nuts, salt

Taken from www.seriouseats.com/recipes/2012/02/swordfish-with-olives-celery-garlic-vien.html (may not work)