Swordfish In Creamy Tomato Sauce

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2 tablespoons unsalted butter

4 garlic cloves, crushed

1 poblano or Anaheim pepper, cut into 1/4-inch dice

Salt and freshly ground pepper

One 16-ounce can whole tomatoes, drained and finely chopped

1/2 cup water

2 tablespoons heavy cream

Four 6-ounce swordfish steaks, about 1 inch thick

1 teaspoon red wine vinegar

Pinch of dried oregano

Turkish Ridged Flat Bread

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