Swordfish Provencale - cooking recipe

Ingredients

3 tomatoes, peeled, seeded and chopped
1 Tbsp. margarine
1 Tbsp. canola or olive oil
2 Tbsp. chopped parsley
1 Tbsp. sweet basil
1/4 c. white wine
nonstick spray (Pam)
1 Tbsp. canola or olive oil
2 large garlic cloves, finely chopped
1/4 c. flour
2 large or 4 medium swordfish steaks

Preparation

Cook tomatoes slowly in margarine and 1 tablespoon oil until they begin to get pasty.
Add parsley, basil and wine and continue cooking slowly for 5 minutes.
Reduce heat to low and let mixture simmer, stirring occasionally.
Coat steaks with flour.
Shape large heavy skillet with Pam, then add 1 tablespoon oil.
Let pan heat slightly, then add steaks and garlic.
Cook/brown steaks on each side until done (allow 10 minutes per inch of steak thickness).
Remove and serve topped with tomato mixture.