1 pound swordfish steaks
2 teaspoons olive oil, plus
2 tablespoons vegetable broth
1 cup scallions, sliced in 1/2-inch pieces
1 teaspoon hot pepper sauce
2 teaspoons minced garlic
3 cups chopped tomatoes
2 tablespoons capers
1 tablespoon red wine vinegar
1 pinch saffron
1 bay leaf
2 whole cloves
1/2 teaspoon Worcestershire sauce
salt and pepper

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for
about 1 minute; remove from water with a slotted spoon and immediately
drop into a bowl of cold water and ice cubes (to stop the cooking
process); peel should practically slide off easily with the help of a
paring knife.
Heat the olive oil and broth and saute scallions until lightly browned.
Add the pepper sauce and garlic and cook for 30 seconds, then add
tomatoes, capers, vinegar, a pinch of saffron, bay leaf, cloves,
worchestershire, salt & pepper to taste.
Bring sauce to a boil, lower heat, cover & cook for 5 minutes, uncover and
cook at a gentle roll for 30 minutes until the sauce is thickened. remove
the cloves and bay leaf and keep the sauce warm.
Pat swordfish with margarine and broil for 12 minutes (until fish flakes
with a fork). Place a few spoonfuls of sauce on the plate and top with
fish. Top with a spoonful of sauce and garnish with a lemon wedge.