Swordfish Steaks:

• 2 lb. fresh swordfish steaks, portioned into 4 pieces
• 2 tablespoons olive oil
• 2 tablespoons fresh-squeezed lemon juice
• 1 teaspoon dried Italian seasoning
• ½ teaspoon dried parsley
• Salt and pepper to taste

Spicy Tomato-Orange Sauce:

• 2 tablespoons olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1-2 teaspoons red pepper flakes (adjust to desired spiciness)
• 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
• ½ cup white wine
• ½ cup orange juice
• 3 tablespoons fresh-squeezed lemon juice
• 1 cup tomatoes, coarsely chopped (fresh or canned)
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper

• Marinate the Swordfish:
  • In a shallow dish, mix olive oil, lemon juice, Italian seasoning, and parsley.
  • Add swordfish pieces and marinate for 5 minutes.
  • Season swordfish steaks with salt and pepper.
• Cook the Swordfish:
  • Grill or cook in a cast iron skillet for 4 minutes per side. For thicker (1-inch) steaks, cook about 5 minutes per side.
• Prepare the Spicy Tomato-Orange Sauce:
  • In a large pan, warm olive oil over medium heat.
  • Add onion, garlic, red pepper flakes, and basil, cooking until the onion is softened but not browned (about 5 minutes).
  • Add white wine, orange juice, and lemon juice; increase heat to high and boil until reduced to a syrup-like consistency (4-6 minutes).
  • Add tomatoes, parsley, salt, and pepper. Reduce heat to low and cook for an additional 5-8 minutes.
• Serve:
  • Serve swordfish with a generous portion of the spicy tomato-orange sauce.