1 pound swordfish cut in 2 pieces

3/4 bottle of your favorite tomato sauce

1/2 cup basil

1/2 cup mint

2 tablespoons crutons small diced

2 tablespoons red onion small diced

2 tablespoons pinenuts toasted

1 teaspoon capers

1 1/2  teaspoons currants

1 1/2 teaspoons good quality balsamic vinager

6 tablespoons olive oil

Get a large deep saute pan hot over medium high heat

Add 3 tablespoons olive oil, tomato sauce and stir well

Season swordfish with salt and pepper and place in pan with sauce.  Cover and turn heat down to low.  Let cook for 12 minutes

While the fish is cooking, in a large bowl make the relish by mixing; mint, basil, pinenuts, onions, capers, currents, salt, pepper, balsamic vinager and remaining olive oil

Once fish is cooked, place some sauce that the fish has been cooking in on a plate top with the fish, relish then breadcrumbs and serve