1 1/2 lbs. swordfish
4 tbsp. olive oil
2 sm. onions, slivered
2 sm. cloves garlic, minced
2 seeded tomatoes, chopped
2 seeded green peppers, sliced
1 tsp. salt
1/8 tsp. white pepper
1/4 c. water

Cut fish into 6 oz. pieces, in large skillet. Saute the onion and garlic in the oil until softened, not browned. Stir in tomatoes, peppers, salt, pepper, and water. Cook over medium heat, stirring occasionally for 10 minutes. Add fish. Cover, simmer for 10 minutes until cooked. Can also be served with cold rice salad or steamed rice.