Swordfish Plaki

Being a pescatarian (that's a vegetarian who also eats fish - though I do admit to sometimes eating chicken), I'm always on the lookout for fish recipes. I especially look for recipes that are fast and simple so that I can make them after work and still eat at a reasonable hour. I hope they will also be delicious, not only for M and me, but in case we have company for dinner. Many of my friends are really good cooks and I don't want to embarrass myself by serving a blah meal.

This is a recipe I found in the local newspaper. It met the criteria for fast and easy and turned out to be quite tasty. I served it with roasted potatoes.

Swordfish Plaki
2 8-ounce pieces of swordfish
lemon juice
salt & pepper
1 large onion, sliced
2-3 large tomatoes
1/2 cup olive oil
1/2 cup chopped parsley
1 small cinnamon stick
2 Tablespoons fresh dill
1 teaspoon honey or sugar

Wash fish and sprinkle with lemon juice, season with salt and pepper. Heat oil in a pan (large enough to hold the fish in one layer) and cook the onion slices for 5-6 minutes. Add tomatoes, parsley, dill and cinnamon stick. Season lightly with salt. Cook gently for 10-15 minutes. Taste and add honey or sugar if it is too tart. Add fish pieces and spoon the sauce over them. Cover and cook gently for 10-15 minutes or until fish is opaque. Serve hot with parsley or dill to garnish.

Bon appétit!