Sicilian-Style Swordfish

• 6 (7 ounce) swordfish steaks
• 12 teaspoon salt
• 14 teaspoon white pepper
• 14 cup all-purpose flour
• 14 cup extra virgin olive oil
• 13 cup white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1 cup diced tomatoes
• 14 cup pitted and chopped black olives
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon coarsely chopped capers
• 1 tablespoon chopped fresh oregano

1. Sprinkle both sides of each swordfish steak with salt and pepper.
2. Spread flour on a large plate; dip steaks in flour, covering both sides, and shake off excess.
3. In a 12-inch nonstick skillet, heat olive oil over high heat.
4. Add swordfish and saute 3 minutes per side, until golden.
5. Add wine, lemon juice and water; reduce heat to medium.
6. Simmer swordfish 3 minutes, basting steaks occasionally with sauce, until cooked through.
7. Transfer swordfish to a platter; cover and keep warm.
8. Add 1/2 cup diced tomato, olives, parsley, capers and oregano to sauce in skillet; bring to a simmer.
9. Top swordfish with sauce and sprinkle with remaining 1/2 cup tomato.

swordfish steaks, salt, white pepper, flour, extra virgin olive oil, white wine, lemon juice, water, tomatoes, black olives, fresh italian parsley, capers, fresh oregano

Taken from www.food.com/recipe/sicilian-style-swordfish-74177 (may not work)