Fish steaks (swordfish, king mackerel, wahoo, cobia) 6-8 ounces per serving 1 tablespoon canola oil ¼ cup extra virgin olive oil 1 large sweet onion, chopped 4-5 Roma tomatoes, peeled, seeded and chopped ½ cup pimiento-stuffed green olives, chopped 2 tablespoons capers, chopped 1 tablespoon red wine vinegar 2 bay leaves Cayenne pepper, dash Salt, to taste For the sauce: In a heavy saucepan, heat the olive oil over medium-high heat, add the chopped onion and cook until it begins to brown. Reduce the heat, add the tomatoes, olives, capers, vinegar, bay leaves and pepper, and simmer about 30 minutes. At the end, remove the bay leaves and add salt, to taste. Set aside while grilling the fish.
For the fish: Lightly brush fish steaks with canola oil and a…
