- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 large Spanish onion, thinly sliced
- 3 orange bell peppers, thinly sliced
- 2 medium tomatoes, coarsely chopped
- 2/3 cup dry white wine
- 1 teaspoon dried oregano
- 1/2 cup raisins
- 1/4 cup fresh lime juice
- 1/4 cup light brown sugar
- 1/2 cup chopped flat-leaf parsley
- Salt and freshly ground pepper
- Eight 1/2-pound swordfish steaks, cut 1 inch thick
- 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.
- 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.
Look for a Bordeaux with enough body to offset the sweet-and-sour flavors of this dish.