Shrimp and Swordfish Curry
2 tablespoons olive oil
1 medium yellow onion, halved and thinly sliced
2 garlic cloves, finely minced
⅓ cup sun-dried tomatoes packed in oil
¼ cup pitted oil-cured black olives, coarsely chopped
2 tablespoons capers coarsely chopped (preferably the salted type, well rinsed)
¼ cup dry white wine, preferably Sicilian
Crushed red pepper to taste
4 - 6 ounce swordfish steaks
Salt and pepper to taste
Basil, roughly torn for garnish
In a large skillet (one wide enough to hold swordfish in a single layer), heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is lightly browned, 3 to 4 minutes. Remove from heat.
Add sun-dried tomatoes, olives, capers, wine, and a generous pinch red pepper flakes; stir together. Transfer to bowl.
Lightly season swordfish with salt and pepper and place fish in skillet. Return skillet to medium-high heat, cover and cook for 3 minutes per side.
When swordfish is cooked through and browned, cover with sauce. Sprinkle roughly torn basil and serve.
This dish can also be served room temperature.