Serves: 4
Total Calories: 128

3 tablespoons olive oil
1 medium onion, thinly sliced
4 anchovy fillets, chopped
1 cup peeled, seeded, and chopped fresh tomato, or drained and chopped canned tomatoes
pinch of dried oregano, crumbled
salt and freshly ground black pepper to taste
4 swordfish steaks, about 3/4 inch thick
2 tablespoons plain dry bread crumbs

1 Pour 2 tablespoons of the oil into a medium skillet. Add the onion and cook until softened, about 5 minutes. Stir in the anchovies and cook 5 minutes more or until very tender. Add the tomatoes, oregano, salt, and pepper and simmer 10 minutes.

2 Place a rack in the center of the oven. Preheat the oven to 350°F. Oil a baking pan large enough to hold the fish in a single layer.

3 Pat the swordfish steaks dry. Place them in the prepared pan. Sprinkle with salt and pepper. Spoon on the sauce. Toss the bread crumbs with the remaining 1 tablespoon of the oil. Scatter the crumbs over the sauce.

4 Bake 10 minutes or until the fish is just slightly pink in the center. Test for doneness by making a small cut in the thickest part of the fish. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 128
Calories from Fat: 93

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