| 4 | swordfish fillets, 1 pound |
| 1/4 | teaspoon pepper |
| vegetable cooking spray | |
| 2 | teaspoons margarine |
| 1/2 | cup chopped onion |
| 1 | clove minced garlic |
| 1 | medium tomato |
| 2 | tablespoons chopped green chilies |
| 1 | tablespoon dry white wine |
| 1 | tablespoon white wine vinegar |
| 1/4 | teaspoon salt |
Rinse swordfish with cold water, and pat dry. Sprinkle with pepper.
Coat a skillet with cooking spray; add margarine, and place over medium heat until
margarine melts.
Add fish to skillet, and cook until browned on both sides;
place in a 10 x 6 x 2 inch baking dish.
Wipe skillet with a paper towel, and coat with cooking spray.
Place over medium heat until hot. Add onion and garlic, and saute until tender.
Add tomato, chiles, wine, vinegar, and salt; bring to a boil.
Remove from heat, and spoon mixture over steaks. Bake, uncovered, at 450 degrees for
10 minutes or until steaks flake easily when tested with a fork.
Remove steaks from dish to a warm platter, using a slotted spoon.
Can use 2 swordfish fillets, 1/2 lb but keep other measurements the same.