DIRECTIONS
For the Vegetables:
Heat the olive oil in a medium saucepan; add onion and cook 3-4 minutes.
Add the fennel; cook until slightly soft.
Stir in the sugar; season with salt and pepper.
Add the vinegar, garlic and 1 cup water.
Bring to a boil, stirring, then reduce to medium low and simmer about 25 minutes.

For the Fish:
1/3 cup pine nuts
Zest and juice of 1 lemon
2 cups fresh parsley,          chopped
Salt and pepper
3 swordfish steaks, 1 1/4-      inch thick
2 TBSP. extra-virgin olive       oil, plus more for          brushing and drizzling

Finely chop the pine nuts by hand.
Mix the nuts, lemon zest, parsley, salt and pepper on a cutting board.
Pat the steaks dry and brush with olive oil on both sides.
Press the fish into the nut mixture, turning to coat.
Heat a nonstick skillet over medium-high heat.
Add 2 TBSP. olive oil.
When hot, place the fish in the pan and cook undisturbed 4 to 5 minutes.
Flip; cook until just golden on the other side.
Using tongs, lay each steak on its side to sear the edges.
Reduce heat to medium low.
Turn fish so the lighter side is down and cook 6 to 8 more minutes.
Transfer to cutting board.
While the fish rests, add the tomatoes, oregano, capers and brine to the onion; cook 5 to 8 minutes.
Season with salt and pepper.
Slice the fish; divide among plates.
Spoon vegetables and juices over and drizzle with lemon juice and olive oil.
Serves 6.