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1
Construct a marinade with 1/2 cup of the olive oil, 1 1/2 teaspoons salt, pepper, lemon juice, and massage it into the fish on both sides.
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2
Allow the fish to rest for 1 hour while you prepare a wood fire and an onion/tomato marmalade.
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3
Over a medium flame, heat 3 tablespoons of the olive oil in a large saute pan and soften the garlic, taking care not to let it color.
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4
Add the onions.
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5
Soften them for 15 minutes or so, adding 1 tablespoon of the moscato each time the pan seems dryabout 1/2 cup total.
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6
Add the tomatoes, salting them generously, and the remaining cup of moscato.
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7
Slowly cook the mixture, stirring it every few minutes until it reduces and thickens almost to a jamabout 1/2 hour.
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8
Drain the plumped raisins and rinse the capers, adding both to the finished marmalade.
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9
Stir very well and set the marmalade aside.
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10
When the embers of the fire are red/white-hot, char the swordfish steaks 45 seconds to 1 minute30 seconds will be sufficient if your fire is hot enoughon each side, removing them to a plate onto which some of the marmalade has been spread.
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11
When all the steaks are grilled, spoon a bit more marmalade over them.
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12
The warm, charred fish forms a lush fusion with the jam.
