Total time: 16 min • Prep: 8 min • Cook: 8 min • Serves: 4 • Difficulty: Easy

In Italy, especially southern Italy, food is often prepared agrodolce, with a sweet-and-sour flavor. The fresh sauce in this recipe is the Sicilian equivalent to a salsa with the sweet raisins and briny capers playing the against the tart vinegar for a fully rounded and complex topping for the meaty grilled swordfish fillets. The touch of sweet pine nuts brings a tasty crunch and the basil, the final brightness. Make this 16-minute dish any night of the week and serve with some steamed rice or grill some sourdough bread alongside the fish and use it to sop up the juices of the tomato mixture. Some wilted chard or grilled asparagus are a great side dish in keeping with the fresh flavors.