Swordfish Livornese

with Tortellini

Yield 2

Ingredients:

1 to 1 1/2 pounds of swordfish steaks

1 28 ounce can of Italian plum tomatoes including liquid, crushed with your hands - or 2 pints of fresh Cherry Tomatoes, rough chopped.

4 tablespoon olive oil

2/3 cup white wine

3 tablespoons vinegar packed capers

2/3 cup pitted Italian cured black Olives or Kalamata olives

3 cloves garlic, sliced thick

3 tablespoons grated Parmesan cheese

1/2 cup Italian seasoned bread crumbs

Freshly ground peppers

1/3 cup chopped fresh flat leave parsley

Zest of one lemon (optional)

1 package of Tortellini (8 ounces)

-Coat bottom of baking pan with the olive oil. Pat the swordfish filets dry and put in the pan

-Cover with the tomatoes, wine, capers, olives and garlic. Ground pepper to taste

-Lightly sprinkle the tops of the filets with the cheese and then the bread crumbs.

-Cover with foil. Put in a preheated 375 degree oven.

-Cooking time depends on the thickness of your steaks, After about 15 minutes uncover the pan and continue cooking the fish until it cooked through but still moist and flaky.

Meanwhile, cook the tortellini according to package instructions, drain

-Before serving sprinkle with the parsley and lemon zest. Plate the cooked swordfish and the pasta, spooning the sauce over the pasta.