http://www.steffensdinners.com/content/swordfish_tomato_sauce_basil_and_olives

Ingredients

ca. 1lb / 500g swordfish steaks (4 steaks)
 
1 small onion, chopped 
2 cloves garlic, minced 
2 tbsp olive oil 
4 small plum tomatoes, chopped 
¼ tsp salt 
1/8 tsp cayenne pepper 
½ cup / 125ml red wine 
½ cup / 125ml tomato juice 
2 oz / 60g canned Kalamata olives, cut into slices 
handful of fresh basil leaves, cut into fine shreds 
salt to taste 
4 fresh basil leaves 
4 tomato slices 
shaved Parmesan cheese (as garnish)
 
Preparation

Preheat oven to 350°F / 175°C 
Set heavy ovenproof pan over medium heat. 
Add olive oil, salt and onions. 
Cook until the onions are soft and translucent. 
Add garlic. Reduce heat and cook for another 2-3 minutes. Do not brown. 
Add chopped tomatoes. Cook for about 10 minutes. 
Add red wine, tomato juice and cayenne pepper. 
Cook for 2-3 minutes. Blend with a stick blender until smooth. 
Add sliced olives and shredded basil. Adjust seasoning with salt. 
Place swordfish steaks in the sauce.
Top each steak with a basil leaf and a tomato slice. 
Cook in oven until the fish is done - about 10-15 minutes. Don't overcook. 
Remove from oven and serve: 
Spoon some sauce on a plate. Add the fish. 

Top with shredded fresh basil and add some shaved Parmesan cheese