3 tbs olive oil 1 medium onion, thinly sliced 4 anchovy fillets, drained and chopped 28 oz can whole tomatoes in puree, drained and broken up 1 tsp salt 1/4 tsp black pepper 1/2 tsp dried oregano 1/4 tsp crushed red pepper flakes 4 swordfish steaks grated rind of 1 lemon
In skillet, heat oil. Add onion, saute 5 min. Stir in anchovy, cook 5 min. Add tomatoes, 3/4 tsp salt, 1/8 tsp pepper, oregano and pepper flakes, simmer uncovered 10 min.
Heat oven to 350 degrees.* Grease a baking dish. Season swordfish with the remaining salt and pepper. Place fish in the baking dish. Spoon the tomato sauce over the swordfish. Bake 15 min. or until the fish flakes. Garnish with the grated lemon rind. MAKES 8 SERVINGS OF SICILIAN SWORDFISH.*