Servings: Serves 6
Sprinkle both sides of each swordfish steak with salt and pepper. Spread flour on a large plate; dip steaks in flour, covering both sides, and shake off excess.
In a 12-inch nonstick skillet, heat olive oil over high heat. Add swordfish and sauté 3 minutes per side, until golden. Add wine, lemon juice and water; reduce heat to medium. Simmer swordfish 3 minutes, basting steaks occasionally with sauce, until cooked through. Transfer swordfish to a platter; cover and keep warm.
Add 1/2 cup diced tomato, olives, parsley, capers and oregano to sauce in skillet; bring to a simmer. Top swordfish with sauce and sprinkle with remaining 1/2 cup tomato.
From the May 2002 issue of O, The Oprah Magazine
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