Swordfish with
Portuguese Sauce

2 servings

• 1 pound swordfish steaks
• 2 teaspoons olive oil, plus
     2 TBS Vegetable broth
• 1 cup scallions, sliced in 1/2 -inch pieces
• 1 teaspoon hot pepper sauce
• 2 teaspoons minced garlic
• 3 cups chopped tomatoes
• 2 Tablespoons capers
• 1 Tablespoon red wine vinegar
• 1 pinch saffron
• 1 bay leaf
• 2 whole cloves
• 1/2 teaspoon Worcestershire sauce
•    salt and pepper

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

Heat the olive oil and broth and saute scallions until lightly browned. Add the pepper sauce and garlic and cook for 30 seconds, then add tomatoes, capers, vinegar, a pinch of saffron, bay leaf, cloves, worcestershire, salt & pepper to taste.

Bring sauce to a boil, lower heat, cover & cook for 5 minutes---uncover and cook at a gentle roll for 30 minutes until the sauce is thickened. remove the cloves and bay leaf and keep the sauce warm.

Pat swordfish with margerine and broil for 12 minutes (until fish flakes with a fork). Place a few spoonfuls of sauce on the plate and top with fish. Top with a spoonful of sauce and garnish with a lemon wedge.

Bon appetit!