Swordfish With Tomatoes

Preparation

1. Step 1

   Pat the fish pieces dry with a paper towel, then lightly season on both sides with salt and black pepper.

2. Step 2

   Heat oil over medium-high in a large fry pan, preferably one with a lid. Sear the fish on each side for about a minute, until the surfaces are light brown. Lift the fish out with a spatula and rest in a dish that will hold its juices.

3. Step 3

   Lower the heat to medium-low and add the onion. Cook for 2 to 3 minutes, stirring regularly. Add the garlic, anchovy paste and crushed red pepper and cook for 2 to 4 more minutes, stirring regularly, until the onion is translucent.

4. Step 4

   Increase the heat to medium. Add wine and cherry tomatoes and cook for 4 to 6 minutes, stirring regularly, until the tomatoes start to break down.

5. Step 5

   Add tomato purée, stock, olives and capers. Bring the sauce to a gurgle over medium-high while stirring, then reduce the heat to simmer for about 5 minutes, until the sauce thickens.

6. Step 6

   Nestle the swordfish in the sauce, spooning the sauce over the pieces. Cover and cook for 5 minutes, until the center of the fish is light pink. (Insert a paring knife to peek inside.) Season the sauce to taste with salt and pepper.

7. Step 7

   Scatter torn basil (if using) over the fish and sauce. Serve in shallow bowls with toast on the side, or over grits and polenta.