Swordfish With Tomatoes Scallions and Herbs

1/2 cup olive oil
1 cup flour
2 (10 oz.) Swordfish Steaks
5 medium-size plum tomatoes, chopped
1 bunch fresh scallions, chopped
2 garlic cloves, finely chopped
2 sprigs fresh parsley, chopped
5 to 6 fresh basil leaves, chopped
1/2 tsp. capers
6 Tbsp. dry white wine
Salt and pepper to taste

In a large frying pan, heat olive oil. Lightly flour both sides of Swordfish Steaks. Place Swordfish in pan of oil and sear on both sides. Add chopped scallions and garlic and cook slightly. Add chopped tomatoes, parsley, basil, capers and salt and pepper. Add white wine and cover pan, cooking until a fork can easily pierce the center of the fish, about 10 minutes. Do not overcook.

Serves 2

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