• 4 swordfish steaks
  
• 1/2 lb whole ripe tomatoes
  
• 3 oz raisins
  
• 2 oz pinoli
  
• 2 oz capers
  
• 1 small onion
  
• 10 green olives pitted
  
• 1 garlic clove
  
• Olive oil
  
• Salt
  
• pepper and parsley
  

Soak the raisins in lukewarm water for 30min -remove and dry
Mince the tomatoes, olives, onions and garlic

Cooking:

In a large pan sauté the onion and garlic in 5 tbsp of olive oil. Add pinoli, raisins, capers and the chopped tomatoes and olives. Cover the pan and cook at medium heat for 15 min. In the meantime salt and pepper the fish. Place in an oiled baking dish, cover with the cooked mixture and bake at 400 degrees for 15-20 min.