Ingredients:
4 Slices Swordfish (3/4” thick)
Olive Oil
1 Small Onion (julienne)
2 Stalks Celery (julienne)
1 Clove Garlic
1 Tbsp. Capers
1 Tbsp. Green Olives
1 lb. Italian Peeled Can Tomato
1 Bay Leaf
1 oz. Pinoli
1 oz. Raisins
1 Tbsp. Sugar
1 pinch Oregano

Method:
In a pan, sauté the garlic and onions for 2 minutes then add all the rest of the ingredients and cook for 10 minutes or until the vegetables are tender.

Sauté the swordfish in the olive oil, add the cooked vegetables and finish by cooking all together.