Sicilian Swordfish Casserole

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Coastal Living


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1/3 cup dried currants

2/3 cup dry white wine, divided

4 (6- to 8-ounce) swordfish steaks, 1 inch thick

1/2 teaspoon fine sea salt or kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup all-purpose flour

3 tablespoons extra-virgin olive oil, divided

1 sweet onion, halved and cut into thin strips

3 plum tomatoes, seeded and diced

1 yellow summer squash or zucchini, diced

1/4 cup pitted kalamata olives or pimiento-stuffed green olives, quartered

3 cloves garlic, finely chopped

2 tablespoons capers, rinsed and drained

1/4 cup pine nuts

Fresh basil leaves

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