Swordfish with vine ripe tomato

Preheat oven to 425 F. Rinse fish and pat dry. Mix together the flour, spices (with the pinches of flavor),salt, pepper. Put the mix onto a flat plate and coat the fish.

Heat a skillet over medium high heat. Add the fish and cook about 3 minutes per side. Transfer to an oven safe dish, put into the oven and continue cooking 10 minutes.

In a saucepan, heat 1 TBS olive oil over medium high heat. Add the garlic and cook 1 minute. Add tomatoes, olives, capers and lemon juice. In a small cup mix the sherry and water and add to the tomato mix. Add the butter or SmartBalance. Let cook for 4 minutes. Reduce to low and continue at a simmer until fish is cooked. If the sauce is reducing too much, place a lid on it.

Plate the swordfish and top with the sauce. Garnish with parsley.

Enjoy all the flavors that come alive in your mouth. The moist delicate experience of the swordfish. The burst of flavor from capers and olives in a background of lemon. Wow! Too good.