Active Time
20 MIN
Total Time
1 HR
Yield
Serves : 8
© Petrina Tinslay

How to Make It

Step 1    

In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the bell peppers, cover and cook for 10 minutes. Add the tomatoes and cook for 5 minutes. Add the wine and simmer for 5 minutes. Add the oregano, raisins, lime juice, brown sugar and parsley and cook for 3 minutes. Season with salt and pepper.

Step 2    

Heat 2 tablespoons of olive oil in each of 2 large skillets. Add 4 steaks to each skillet, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn and cook 3 to 4 minutes longer. Spoon the sauce onto plates, top with the swordfish steaks and serve.

Suggested Pairing

Look for a Bordeaux with enough body to offset the sweet-and-sour flavors of this dish.

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