Posted on Thu, Jun. 12, 2008

Father's Day is around the corner. Tempt Dad with juicy, Sicilian-style swordfish steak. Tomatoes, olives and garlic are staples of zesty Sicilian cooking. Raisins add sweetness and a tantalizing contrast.

At the tip of Italy's boot, Sicily was the crossroads for many invading cultures including Arabs (Saracens) who brought dried fruit and pasta. Linguine cooked with broccoli makes a simple and quick side dish for this special dinner.

The sauce for the fish can be made in a microwave. This saves time and the need to clean another saucepan.

The general rule for cooking fish is 10 minutes for a 1-inch-thick piece. I allow for the fact that fish continues to cook after it is removed from the heat by using 8 minutes as my standard. Adjust the timing for thicker or thinner pieces.

This meal contains 540 calories per serving with 28 percent of calories from fat.

• Fred Tasker's wine suggestion: This is a red-wine-with-fish fish. I'd serve a pinot noir.

HELPFUL HINTS

• Tuna, halibut or grouper can be used.

• This sauce is good with chicken or beef.

• Three crushed cloves can be substituted for jarred, minced garlic.

COUNTDOWN

• Place water for pasta on to boil.

• Cook sauce, then fish.

• Boil pasta.

SHOPPING LIST

To buy: ¾ pound swordfish, 1 can low-sodium diced tomatoes, 1 small container pitted black olives, 1 small package raisins, 1 small package fresh linguine, 1 container dried oregano, 1 package broccoli florets.

Staples: Olive oil, minced garlic, salt, black peppercorns.

Linda Gassenheimer's latest book is The Portion Plan. Her website is dinnerinminutes.com.