2-3 lb. swordfish steaks, seasoned meat tenderizer
3 tbsp. olive oil
1 tbsp. flour
1/4 c. minced onion
1 (1 lb. 14 oz.) can tomatoes
1/4 tsp. sweet basil
2 whole cloves
Dash of pepper
2 tsp. sugar
1/4 c. dry red wine
1/2 c. sliced stuffed olives
1/2 c. chopped celery
1 tbsp. minced parsley
1 tbsp. capers

Sprinkle swordfish evenly on both sides with meat tenderizer. Place fish in greased baking dish and set aside. Heat oil in saucepan and blend in flour. Add onion, brown lightly. Add tomatoes, basil, cloves, pepper, and sugar. Cover and simmer 15 minutes. Add wine, olives, celery, parsley, and capers. Cover and simmer 5 minutes longer. Bake at 375 degrees for 20-25 minutes if fresh, 30-35 minutes if frozen. Baste frequently with sauce. Serves 6.