Sicilian-Style Swordfish

Heat olive oil in a large skillet and lightly brown the garlic. Add tomatoes and a little salt; cover and cook for 5–6 minutes.

Add olives, pine nuts, and capers. Add swordfish and sear briefly on both sides. Pour in the wine and cook until the alcohol evaporates. Cook for a few more minutes, covered for a lighter sauce or uncovered for a thicker sauce.

Finish with parsley or basil.