Ghiotta di Pesce Spada

Pat the Swordfish steaks dry with paper towels. Season generously on both sides with Sea salt and Black pepper.

Finely slice the Red onion. Mince the Garlic cloves. Roughly chop the Fresh parsley. Gently crush the San Marzano tomatoes with your hands.

Heat the Extra-virgin olive oil in a large, wide pan or Dutch oven over medium heat. Add the sliced Red onion and sauté until softened and translucent, about 5-7 minutes.