Agghiotta Di Pesce Spada

• 2 tablespoons sultana raisins
• 3 swordfish steaks, approximately 1 inch thick, weighing a total of 1 1/2 to 2 pounds
• 1/4 cup all-purpose flour
• 5 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 clove garlic, peeled and mashed with the flat blade of a knife
• 2 tablespoons pine nuts
• 1 celery stalk, finely chopped
• 1 tablespoon capers
• 1/2 cup pitted Mediterranean-style green olives
• 1 8-ounce can imported Italian tomatoes
• 3 bay leaves

1. Place the raisins in a small bowl of hot water to soften and plump them while you proceed with the recipe.
2. Lightly flour each side of the swordfish steaks.
3. Over medium-high heat, saute the steaks briefly in two tablespoons of olive oil, just enough to brown them - about two to three minutes to a side.
4. Set the browned steaks aside.
5. Turn the heat to low, add three tablespoons of olive oil to the same pan and gently stew the thinly sliced onions, 15 to 20 minutes, until they are soft.
6. Add the garlic, pine nuts, celery, capers and olives.
7. Drain the sultanas and add to the pan.
8. Add the tomatoes to the pan, raise heat again and cook all ingredients together rapidly, approximately 10 minutes, until the sauce is thick.
9. Remove from heat.
10. Preheat the oven to 400 degrees.
11. Place half the sauce in a shallow oven dish.
12. Arrange the steaks in the dish and spoon the remaining sauce on top.
13. Place a bay leaf on each steak.
14. Bake the swordfish steaks for seven to nine minutes, or until they are cooked through but still juicy.
15. Do not overcook.
16. Serve immediately.
17. (They may also be set aside in a warm place for 30 minutes to an hour before serving.)

raisins, swordfish, allpurpose, olive oil, onion, clove garlic, nuts, celery stalk, capers, green olives, tomatoes, bay leaves

Taken from cooking.nytimes.com/recipes/4052 (may not work)