Instructions: In a 2-quart sauce pan stir Basic Tomato Sauce, capers, pine nuts, currants, olives, hot chilis and wine together and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and pour half the sauce into a shallow casserole, just large enough to hold the fish and sauce, about 9- by 12- by 2-inch. Season swordfish steaks with salt and pepper and place on top of sauce in casserole. Pour the remaining sauce around the fish spooning a tablespoonful over each steak.

Place in the preheated oven and bake 12 to 15 minutes uncovered. Remove from oven and serve immediately. Swordfish should be served moist not dry, but cooked through. Swordfish is not recommended to be eaten rare like tuna or salmon.

This recipe yields 4 servings.

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