Makes 6 servings. Difficulty
Six 6 ounce swordfish steaks or mahi-mahi 1/4 cup fresh lemon juice 1/2 teaspoon salt, divided 1/4 teaspoon black pepper 1-1/2 Tablespoon olive oil 2 cups yellow onion, chopped 4 garlic cloves, minced 2 cups chopped, seeded tomato (about 3 large tomatoes) 3/4 cup dry white wine 1/2 cup dry sherry 1/2 cup tomato paste 1 Tablespoon gf brown sugar 1/2 cup fresh cilantro, chopped 1/8 teaspoon black pepper 6 lemon slices
Preheat oven to 375 degrees F.
Arrange swordfish in a single layer in a 13"x9" baking dish. Pour lemon juice over fish; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate.
In a large skillet heat oil over medium-high heat. Add onion and garlic; saute 10 minutes or until browned, stirring frequently. Stir in tomato and next 4 ingredients. Bring to a boil; simmer 15 minutes, stirring frequently. Stir in 1/4 teaspoon salt, cilantro, and 1/8 teaspoon black pepper.
Pour tomato mixture over swordfish; top with lemon slices.
Cover and bake at 375 degrees F for 30 minutes. Serve immediately.