Swordfish With Olives And Capers

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1/3 cup dry white wine

1 1/2 teaspoons capers

1/4 teaspoon salt

1/8 teaspoon crushed red pepper

12 pimento-stuffed olives, halved

2 garlic cloves, minced

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

4 (6-ounce) swordfish steaks (1 1/2 inches thick)

1 teaspoon olive oil

Olive oil-flavored cooking spray

1 cup thinly sliced onion

2 cups cooked linguine (4 ounces uncooked pasta)

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