Grilled Halibut/Swordfish With Olive and Tomato Sauce

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 3 large ripe tomatoes, coarsely chopped
• 1/2 to 3/4 cup dry red wine
• 3 flat anchovy fillets, chopped
• 1/4 pound pitted black olive
• Freshly ground pepper
• 2 tablespoons fresh basil leaves

1. Soften the onion in the olive oil with the garlic.
2. Add the tomatoes and cook for five minutes, stirring frequently.
3. Add the red wine, anchovies and olives.
4. Cover and simmer for 10 to 15 minutes over medium heat.
5. Meanwhile, broil the steaks until the fish flakes easily when pierced with a fork.
6. Arrange on a serving dish.
7. Spoon the sauce over, season with pepper and garnish with basil leaves.

onion, olive oil, clove garlic, tomatoes, red wine, anchovy, black olive, freshly ground pepper, fresh basil

Taken from cooking.nytimes.com/recipes/10367 (may not work)