Individually frozen 6 oz. portions of swordfish were on sale at our local grocery store a few weeks ago. We have had some good swordfish in Italy so we went about looking for an Italian recipe that looked tasty and possible for us to make. John was in charge of cooking the fish and I made the sauce. The sauce consists of tomatoes (I used cherry tomatoes), capers, pine nuts, onions, and olives. I think it came out tasting really good! The sauce went really well with the fish and we had some bread to sop up the rest. Six ounces of fish is too much for me so I have a hunk left over for lunch today!
Below is a link to the recipe.
Omnivore 