Six 8-ounce swordfish steaks, without skin, cut 1/2- to 3/4-inch thick
Freshly ground pepper
In a small bowl, soak the raisins in warm water for 10 minutes; drain.
In a large skillet, heat 1/4 cup of the olive oil until shimmering. Add the onion, garlic, pine nuts, capers, bay leaves, oregano and crushed pepper and cook over high heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes. Add the tomatoes, season with salt and cook until the tomatoes are slightly broken down, about 3 minutes. Add the raisins, vinegar and sugar and cook, stirring, until the sauce thickens, about 5 minutes longer. Discard the bay leaves.
In each of 2 medium skillets, heat 1 tablespoon of the olive oil until shimmering. Season the swordfish with salt and pepper and cook over high heat, turning occasionally, until browned outside and just cooked through, about 6 minutes. Spoon the sauce onto plates, top with the swordfish and serve.
The sweet-sour sauce can be refrigerated for up to 2 days.
The tangy swordfish demands a round, fruity wine such as a Chardonnay blend from Italy.