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Swordfish with Tomato-Olive Ragu

1/3 cup olive oil
3 garlic cloves, minced (6-8-10 to taste)
6 anchovy fillets (don’t worry they disappear)
1 cup minced onion (I use shallots)
3 tablespoon chopped capers
3 pints cherry tomatoes, hulled and halved or
quartered if necessary, I use grape –less juicy
1 cup (+) olives stuffed with chilies (I can’t always find these so use ½ stuffed with pimento and ½ spicy hot - then I quarter them to make up a cup)
3 tablespoon chopped fresh oregano leaves (I just use all the leaves that come in one package)

To make tomato-olive ragu, in an ovenproof skillet heat the oil over medium heat. Add the onion, garlic,

capers and anchovies. Sauté, stirring frequently, until the onion is a very light golden brown, about 8-10

minutes. Add the tomatoes and continue to sauté, stirring or tossing frequently, until the tomatoes are very

soft and all the ingredients are very hot.

Add the olives and oregano to the pan and continue to sauté another 2 -3 minutes. Season to taste with salt

Cut six (6) squares of foil large enough to hold a swordfish steak.(Alton Brown said that acid reacts with foil

- so I use parchment paper inside the foil but this also extends the cooking time Place a spoonful of the tomato-olive ragu in the center of each piece of foil, (I just divide up the ragu between the six) then set a

swordfish steak over it. Top the swordfish with a little lemon juice and sliced almonds. Fold foil around the

fish to make a tight seal (the seams should be on the top of the packet). Place the swordfish in a shallow pan

and bake until the fish is cooked through, about 12 minutes (if thick may take up to 28 minutes – just open one and check – all of the steaks that I cook are about 1 inch thick and take up to 28 minutes)

Serve fish directly from foil (I just dump the whole thing (inside the packet) onto plates.

(CIA One dish meals, New Haven Register, 2007)

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