2 large or 4 small fresh swordfish steaks
olive oil ( extra virgin )
balsamic vinegar
4 to 6 cloves of garlic fine chopped
1 bunch of fresh parsley chopped
1/2 cup pitted black oil cured olives
1 28. oz can favorite tomato sauce with spices ( basil etc. )
1 or 2 pieces of anchovy
Tbs or more of capers
black pepper to taste,
Few sprinkles of red pepper flakes if desired
1/2 to 1 lb pasta cooked ( I prefer rigatoni etc. )

Place fish in a zip lock bag and add several tablespoons each of the oil and
vinegar and marinate overnight or at least 4 to 6 hours. Day of serving: make
sauce and pasta. In a heavy duty skillet, heat some olive oil and cook the
garlic a few minutes, add the tomato sauce, olives, parsley, anchovy ,capers,
etc. and bring to a boil and cover and simmer about 10 minutes. Saute fish.
(discard marinade) . Heat some olive oil in a pan and cook the fish about 4
minutes on each side or as done as desired. I prefer all my fish cooked through
and find the marinade will keep the fish quite tender. Serve by placing some
sauce over the cooked fish and side serving of pasta. A nice green salad and
fresh bread is all you need for a wonderful meal.