"Recipes from the Chef's Kitchen"

Panache Tysons
1753 Pinnacle Towers South
McLean, Virginia. 22102
703-748-1919

Claudio Sandri - Executive Chef

Ingredients:
1)   4 slices Swordfish (3/4" thick)
2)   Olive Oil
3)   1 Small Onion - julienned
4)   2 Stalks Celery - Julienned
5)   1 Clove Garlic
6)   1 tbs. Capers
7)   1 tbs. Green Olives
8)   1 lb. Italian Peeled Can Tomato
9)   1 Bay Leaf
10) 1 oz. Pinoli
11) 1 oz. Raisins
12) 1 tbs. Sugar
13) 1 pinch Oregano

Preparation:
1)   In a pan, saute the garlic and onions for 2 minutes.
2)   Then add all the rest of the ingredients (except the fish) and cook for 10
       minutes or until the vegetables are tender.
3)   Saute the swordfish in the olive oil and add the cooked vegetables.
4)   Finish by cooking everything together.