The “single” fish in the title of this recipe refers to the number of fish, i.e. one, as compared to a fish soup that includes a large assortment of fish.
Marcella provides several options for the type and cut of fish used in this recipe. I chose to go with swordfish steaks because – well partly because they were fresh out of mako shark at the fish market and partly because I have never cooked with swordfish before. The weight of the steaks was slightly below the guideline for 4 servings, so I reduced the size of the rest of the ingredients by a small amount. I made this for three people, including one of our daughters who dropped in on a Sunday afternoon.
I like to gather all the ingredients of the recipe I am following before I start – that way no surprises part-way through the preparation. Marcella provides an option to use either freshly-ground black pepper or red chili pepper – easy call for me as long as the veggie is available.

This is another single-pan recipe, and this time it’s a sauté pan large enough to hold all the steaks without overlapping.

The final result, with the tomato sauce spooned over the top.

Cooking with swordfish was a first for me – distinctive flavour that was well-complemented by the tomato sauce. Another winner.