The Art of Eatings Swordfish with Olives Celery Garlic Vinegar and Mint

Ingredients

• 6 swordfish or tuna (not bluefin) steaks (about 3 pounds total)
• Excellent, fresh-tasting olive oil
• 4 to 6 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 celery heart, thinly sliced, to make about 1 cup
• 1 carrot, finely chopped
• 1/4 cup capers in salt, well rinsed
• 20 green olives, pitted
• 1/2 cup white-wine vinegar
• ⅓ cup raisins, softened in hot water and drained
• 4 or 5 spearmint leaves, chopped
• ⅓ cup pine nuts, optional
• Salt and black pepper

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