Swordfish With Sweet-Sour Sauce

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1/3 cup golden raisins

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 small white onion, thinly sliced

2 large garlic cloves, very thinly sliced

2 tablespoons pine nuts

2 tablespoons small capers, rinsed

2 bay leaves

Pinch of dried oregano

Pinch of crushed red pepper

1 pound ripe tomatoes, coarsely chopped


1 tablespoon white wine vinegar

1 teaspoon sugar

Six 8-ounce swordfish steaks, without skin, cut 1/2- to 3/4-inch thick

Freshly ground pepper

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