Swordfish with Tomatoes and Capers

4 Tbsp olive oil

2 swordfish steaks, 1 inch thick (7 to 8 ounces each)

salt and freshly ground pepper

2 small plum tomatoes, seeded, cubed

1 tsp capers, rinsed

1 tsp diced sun-dried tomatoes packed in oil

1 garlic clove, minced

2 green onions, white part only, minced

fresh basil leaves, shredded or 1 tsp chopped parsley

Preheat oven to 350 degrees.

Heat 2 Tbsp of the oil in an oven-proof skillet over medium-high heat.  Season the fish lightly with salt and pepper, add to the skillet, and cook until light gold on both sides, about 4 minutes.

Combine the tomatoes, capers, sun-dried tomatoes, garlic, green onions, basil or parsley and the remaining 2 Tbsp olive oil. Season to taste with salt and pepper and mix well.

Spoon the tomato mixture over the steaks and bake for 5 to 6 minutes or until the fish tests done.

Serves 2.