Pantelleria style Swordfish

Pantelleria is known for its capers, so when you see a recipe with "Pantelleria style" (alla Pantesca, in Italian) it is a good bet that capers figure in the mix. That is true with this swordfish recipe, which is a great flavor combo of tomatoes, olives, mint and of course capers, which is a very simple dish to prepare but tasty enough to impress guests. It is ready in just 10 minutes!

• 2 swordfish steaks
• Extra virgin olive oil
• ½ a red onion, minced
• 15 cherry tomatoes, a few regular tomatoes, diced
• 20 or so black olives
• 1 spoon of capers preserved in salt, rinsed
• Water or white wine
• Fresh mint leaves, torn or minced
• Salt and pepper to taste
• A clove of garlic, minced and some fresh parsley, minced, if you want

Thinly slice or mince the onion and saute it in some olive oil in a large skillet. Let it sweat and soften and golden, but not get crispy or brown. Add the diced tomatoes, olives, and capers, along with a cup of water or white wine. Let cook a few minutes to soften the tomatoes and create a sauce; add the mint and parsley.

In another skillet, cook the swordfish in a bit of oil, a couple minutes each side. Then pour the sauce over them, and let cook together for a few minutes.

Serve when the fish is cooked through.

In Pantelleria with the heat, the dish is also sometimes served chilled.