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1
Place the raisins in a small bowl of hot water to soften and plump them while you proceed with the recipe.
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2
Lightly flour each side of the swordfish steaks.
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3
Over medium-high heat, saute the steaks briefly in two tablespoons of olive oil, just enough to brown them - about two to three minutes to a side.
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4
Set the browned steaks aside.
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5
Turn the heat to low, add three tablespoons of olive oil to the same pan and gently stew the thinly sliced onions, 15 to 20 minutes, until they are soft.
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6
Add the garlic, pine nuts, celery, capers and olives.
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7
Drain the sultanas and add to the pan.
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8
Add the tomatoes to the pan, raise heat again and cook all ingredients together rapidly, approximately 10 minutes, until the sauce is thick.
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9
Remove from heat.
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10
Preheat the oven to 400 degrees.
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11
Place half the sauce in a shallow oven dish.
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12
Arrange the steaks in the dish and spoon the remaining sauce on top.
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13
Place a bay leaf on each steak.
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14
Bake the swordfish steaks for seven to nine minutes, or until they are cooked through but still juicy.
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15
Do not overcook.
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16
Serve immediately.
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17
(They may also be set aside in a warm place for 30 minutes to an hour before serving.)
