2 tablespoons olive oil
1 small white onion, quartered and thinly sliced
2 large cloves garlic, sliced
2 tablespoons pine nuts
2 tablespoons capers, rinsed
1⁄4 teaspoon dry oregano
1⁄8 teaspoon red pepper flakes
1 bay leaf
1 cup white wine
1 (14-ounce) can San Marzano or other good quality tomatoes, drained and crushed
3 tablespoons white wine vinegar
1 tablespoon sugar
1⁄2 teaspoon salt
1 teaspoon chopped parsley
4 (1⁄2-inch-thick) swordfish steaks, about 6 ounces each
Salt and pepper
Grilling environment for fish and roasting environment for sauce.
Place raisins in a small bowl, cover with hot water, and set aside. Heat a saute pan with oil in the oven. Add onion and cook until softened and lightly browned. Add garlic, pine nuts, capers, oregano, red pepper flakes, and bay leaf; cook, stirring for about 2 minutes. Add wine and cook for 2 – 3 minutes, or until wine is almost evaporated. Add the tomatoes, raisins with soaking liquid, vinegar, sugar, and salt. Cook for 15 minutes. Sauce should be thickened slightly. Remove from oven, stir in parsley, and set aside; keep warm.
Pull hot coals forward in oven. Oil a Mugnaini Tuscan Grill and set over coals to heat.
Season swordfish with salt and pepper and grill for 3 minutes. Turn and grill for 2 minutes more on second side. Remove and serve topped with sauce.