Ingredients

2 28-ounce cans whole San Marzano tomatoes, reserve juice

2 tablespoons chopped basil

2 tablespoons chopped mint

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon sugar

1/4 teaspoon dried oregano

6 garlic cloves, chopped

Pinch red pepper fl akes

1/2 cup olive oil

6 swordfish steaks (approximately 6-8 ounces each), cut 1-1/2 inches thick

1 teaspoon salt

1/4 teaspoon pepper

4 tablespoons olive oil

Pescespada all' alcamese

Serves 6

Drain both cans of tomatoes over a large bowl to catch the juices. With the back of a spoon or a well washed hand, squeeze the whole tomatoes to release the remaining juices and break the tomatoes down to medium-sized pieces. Place the tomato pieces into another large bowl.

Add basil, mint, salt, pepper, sugar, oregano, garlic, and red pepper flakes. Stir well. Add 1/3 cup of the reserved juice and the 1/2 cup olive

oil. Stir well. Cover and let the fl avors marinate for 1 to 2 hours (preferably overnight).

Salt and pepper the swordfi sh steaks. Rub the remaining olive oil onto steaks and put on hot grill pan. Cook for 5 to 10 minutes, or until done to your liking.

Serve the steaks smothered with sauce. Garnish with a few basil leaves, sliced or chopped.