Time: 45 minutes
Makes: 6 servings

Ingredients

2 tablespoons extra virgin olive oil
1 large onion,finely chopped
3 medium baking potatoes(about 1 1/2
pounds), peeled and sliced 1/8 inch
thick
6 ripe plum tomatoes,peeled,seeded,
and chopped
2 celery ribs,chopped
1/2 cup pitted Sicilian green olices,
coarsely chopped
2 tablespoons chopped fresh flat-leaf
parsely
1 tablespoon capers,rinsed and patted
dry
Salt and freshly ground black pepper
to taste
6 swordfish steaks (about 7 ounces
each) cut 1/2 inch thick

Instructions

1 In a large nonstick skillet,heat the oil over medium heat. Add the onion and cook,stirring often,until soften,about 5 minutes.
2 Layer half each of the potatoes,tomatoes,celery,olive,parsely, and capers in the pan,seasoning each layer with salt and pepper, then repeat the layering with the remaining ingredients (except the fish).
3 add 2 tablespoons of water,cover,reduce the heat to medium-low, and cook,shaking the pan occasionally to prevent scorching,until the potatoes are almost tender,20 to 25 minutes.
4 Add the swordfish,cover,and cook,shaking the pan every now and then,until the fish is opaque throughout when prodded with the tip of a knife and the potatoes are tender,about 8 minutes. Serve immediately.