Swordfish with Sun-Dried Tomatoes and Capers

This recipe serves:  4

1 tablespoon olive oil
2 cloves garlic, minced
8 sun-dried tomatoes, rehydrated and chopped
1 tablespoon capers
salt to taste
freshly ground black pepper
1/2 cup balsamic vinegar
4 swordfish steaks, about 4 to 6 ounces each
1. Preheat the grill or broiler.

2. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for 2 minutes. Add the tomatoes and capers, season with salt and pepper and cook for 2 more minutes. Add the balsamic and cook until it has reduced to a syrup, about 3 minutes, and set aside.

3. Meanwhile, season the swordfish steaks with salt and pepper. Grill or broil the fish on each side until it is cooked through, about 6 minutes per side.

4. Place each steak on a plate and spoon the tomato mixture over it.

Serving Size: 1 swordfish steak

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