Mediterranean Swordfish

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Southern Living


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1 medium onion, chopped

2 teaspoons olive oil

1 garlic clove, minced

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

1/2 cup dry white wine or chicken broth

1/4 cup chopped pimiento-stuffed olives

1 tablespoon small capers, drained

4 (8-ounce) swordfish steaks (about 3/4 to 1 inch thick)

2 plum tomatoes, seeded and diced

1/4 cup chopped fresh parsley

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