Galveston Bay Swordfish

SERVES: 6

COOK TIME: 20 Min

It might look like it needs a lot of ingredients, but this dish comes together so quickly that before you know it, you'll be relaxing on the dock watching the sun go down.

What You'll Need

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 to 2½ pounds swordfish, cut into 2-inch chunks
1/2 cup (1 stick) butter
1 medium-sized onion, cut into wedges
1 medium-sized green bell pepper, cut into strips
2 garlic cloves, minced
3 medium-sized ripe tomatoes, cut into wedges
1/2 cup dry white wine
1 can (8 ounces) tomato sauce
1/2 teaspoon dried oregano

What to Do

In a medium-sized bowl, combine the flour, salt, and black pepper. Add the fish chunks and coat completely with the flour mixture.
In a large skillet, melt the butter over medium-high heat, then sauté the fish for 8 to 10 minutes or until golden brown, turning occasionally. Add the onion, bell pepper, and garlic, and sauté for 3 to 5 minutes, or until the onions are tender. Add the remaining ingredients and cook for 6 to 8 minutes, or until thoroughly heated, stirring occasionally.
Serve immediately.

Notes

If swordfish is not readily available, you can use any firm, white-fleshed fish, like monkfish. For an added burst of flavor, add a drained 2-1/4 ounce can of sliced black olives when you add the tomatoes.