Pesce Spada sulla Brace alla Pantesca

• 1/2 cup plus 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons fine sea salt, plus additional as needed
• 1 teaspoon freshly cracked pepper
• Juice of 1 lemon
• 3 pounds swordfish, cut into 1/3- to 1/2-inch steaks
• 2 fat cloves garlic, peeled, crushed, and minced
• 3 large yellow onions, peeled and thinly sliced
• 1 1/2 cups moscato di Pantelleria
• 1 pound green tomatoes, finely diced
• 1 pound very ripe tomatoes, peeled, seeded, and finely diced
• 1/2 cup dark raisins, plumped in warm water
• 1/2 cup capers, preserved under saltcapperi di Pantelleriarinsed

1. Construct a marinade with 1/2 cup of the olive oil, 1 1/2 teaspoons salt, pepper, lemon juice, and massage it into the fish on both sides.
2. Allow the fish to rest for 1 hour while you prepare a wood fire and an onion/tomato marmalade.
3. Over a medium flame, heat 3 tablespoons of the olive oil in a large saute pan and soften the garlic, taking care not to let it color.
4. Add the onions.
5. Soften them for 15 minutes or so, adding 1 tablespoon of the moscato each time the pan seems dryabout 1/2 cup total.
6. Add the tomatoes, salting them generously, and the remaining cup of moscato.
7. Slowly cook the mixture, stirring it every few minutes until it reduces and thickens almost to a jamabout 1/2 hour.
8. Drain the plumped raisins and rinse the capers, adding both to the finished marmalade.
9. Stir very well and set the marmalade aside.
10. When the embers of the fire are red/white-hot, char the swordfish steaks 45 seconds to 1 minute30 seconds will be sufficient if your fire is hot enoughon each side, removing them to a plate onto which some of the marmalade has been spread.
11. When all the steaks are grilled, spoon a bit more marmalade over them.
12. The warm, charred fish forms a lush fusion with the jam.

extravirgin olive oil, salt, freshly cracked pepper, lemon, swordfish, garlic, yellow onions, moscato, green tomatoes, very, dark raisins, capers

Taken from www.epicurious.com/recipes/food/views/pesce-spada-sulla-brace-alla-pantesca-391216 (may not work)