Mediterranean swordfish steaks

Ingredients for 4 servings:

• 4 swordfish steaks, 150 g each
• Salt and pepper from the mill
• Cayenne pepper
• 1 can of tomatoes, in pieces
• 1 onion(s)
• 4 garlic cloves
• 4 tsp capers (from the jar)
• 1 shot of dry white wine
• some flour
• some lemon juice
• 2 tbsp olive oil
• Sugar
• some parsley, freshly chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the swordfish steaks, drizzle with lemon juice, and let them rest for a while. Finely dice the garlic and finely slice the onion. Heat 1 tablespoon of olive oil in a pan and sauté the garlic and onion. Deglaze with the white wine, add the tomatoes, and simmer for 10 minutes. Meanwhile, pat the fish dry, season with salt, pepper, and a touch of cayenne pepper, and coat in flour. Heat the remaining oil in a second pan and fry the swordfish steaks for 6-8 minutes on each side. Add the capers to the tomato sauce and season with salt, pepper, and a pinch of sugar. Arrange the steaks on top of the tomato sauce and sprinkle with parsley to serve. Serve with rosemary potatoes (see there) and a crisp green salad.