Baked Swordfish with Tomatoes and Green Olives

3 T. OLIVE MILL olive oil
1 fresh swordfish or tuna steak, cut ¾" thick
Sea salt and fresh black pepper
1 small onion, minced
1 rib celery, cut into thin slices
28 oz. can crushed tomatoes in puree
¼ t. crushed red peppers
1/3 c. drained pitted green olives

Preheat oven to 450. In a large skillet, heat the oil over moderately high heat until hot but not smoking. Add the swordfish and brown lightly 2-3 minutes per side, seasoning each side with salt and pepper after browning. In the same skillet, cook the onion and celery over moderate heat until translucent 4-5 minutes. Add tomatoes, red peppers. Stir to blend, cover and simmer until the sauce begins to thicken, about 15 minutes. Stir in olives. Spoon the sauce over the fish. Cover the dish with foil, place in the center of the oven, and bake for 30 minutes. Serve immediately.

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