Ingredients for 6 servings:
1. 6 (7 ounce) swordfish steaks
2. 1/2 teaspoon salt
3. 1/4 teaspoon white pepper
4. 1/4 cup all-purpose flour
5. 1/4 cup extra virgin olive oil
6. 1/3 cup white wine
7. 2 tablespoons fresh lemon juice
8. 2 tablespoons water
9. 1 cup diced tomatoes
10. 1/4 cup pitted and chopped black olives
11. 2 tablespoons chopped fresh Italian parsley
12. 1 tablespoon coarsely chopped capers
13. 1 tablespoon chopped fresh oregano
Directions:
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 sauté 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.
Enjoy your meal!