4 swordfish steaks (1 lb.)
1/4 tsp. pepper
Vegetable cooking spray
2 tsp. butter
1/2 c. chopped onion
1 clove garlic, crushed
1 med. tomato, chopped
2 tbsp. chopped green chilies
1 tbsp. Chablis or other dry white wine
1 tbsp. white wine vinegar
1/4 tsp. salt

Rinse swordfish with cold water; pat dry. Sprinkle with pepper. Coat a skillet with cooking spray. Add butter and place over medium heat until butter melts. Add fish to skillet and cook until browned on both sides. Place in a 10 x 6 x 2 inch baking dish.

Wipe skillet with a paper towel and coat with cooking spray. Place over medium heat until hot. Add onion and garlic; saute until tender. Add tomato, chiles, wine, vinegar, and salt. Bring to a boil. Remove from heat and spoon mixture over steaks. Bake, uncovered, at 450 degrees for 10 minutes or until steaks flake easily when tested with a fork. Remove steaks from dish to a warm platter, using a slotted spoon. Yield: 4 servings (169 calories per serving).