I made this fish for my uncle one night. Cooking for my uncle is always a nerve-wracking affair. His palate is so refined, his sense of taste is so heightened, that any small flaw in a dish becomes a big flaw. He's a marvelous cook, and I've seen him spend hours cooking something, and if it's not up to his high standards, he'll throw the whole thing out.

He's very blunt--if he likes something he'll let you know, and if he doesn't like something...look out! So when the moment of truth came for this new recipe, the family was watching him attentively as he took his first bite. When he smiled and said "This is good!" the whole family breathed a sigh of relief. So if it's good enough for my uncle...

2 pounds of swordfish fillets, cut into four pieces
1/2 cup Extry Virgin Olive Oil
Flour, spread out on a plate
1 1/2 cups white or yellow onion chopped fine
4 tablespoons chopped Italian parsley
1 cup dry white wine
2 anchovy fillets (trust me on this one--even if you don't like anchovies)
Salt and fresh ground pepper

Rinse the fish in cold water, and pat dry with paper towels. Don't remove the skin.

In a large saucepan, put in half the olive oil, and turn on the heat to medium.

Dip the fish in the flour, and coat lightly, just a dusting. Coat all sides. Lightly!

When the oil is hot, put the fish in the pan. Cook about 5 minutes per side, depending on the thickness of the fish. The fish I used was a little more than an inch thick, and I cooked each side a little less than five minutes. The fish doesn't have to be completely done, because it will cook with the sauce for a few minutes a little later. Remove the fish from the heat, and drain off most of the olive oil.

In a small saucepan, put in the rest of the olive oil, over medium heat. Add the onion and cook until clear. Add the parsley, stir a few times, and add the wine and the anchovies. Mash the anchovies with the back of a wooden spoon until they disappear.
This gives a nice flavor to the sauce, and when they're all mashed up, no one will ever know you used anchovies. And the flavor they impart to this dish is delish. Add salt and fresh ground black pepper to taste. Stir it up!

When most of the wine has evaporated, pour the sauce over the fish in the large saucepan, and cook over medium heat for about 2 minutes.

Lift the fish carefully out of the saucepan, and place on a warm serving platter. Pour the sauce that's left in the pan over each piece of fish. And mangia!!!