Source: Great Taste - Low Fat
Sent in by:​ Annika (Arizona)

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Ingredients:

• 8 oz orzo pasta
• 1/2 tsp ground fennel
• 1/2 tsp around coriander
• Salt
• Dash of cayenne pepper
• 4 swordfish steaks
• 1 tbsp vegetable oil
• 2 shallots chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1/4 cup chicken broth
• 2 tbsp capers, rinsed, drained, and chopped
• 1/2 tsp grated orange zest
• 1/4 tsp sugar

Directions:

1. In a medium pot of boiling water, cook the pasta and drain.
2. Meanwhile, on a sheet of wax paper, combine the flour, fennel, coriander, dash of salt, and the cayenne pepper. Coat the swordfish. In a non-stick skillet, heat the oil until hot and cook the swordfish removing from heat when done.
3. Add the remaining teaspoon of oil to the skillet. Add the shallots and garlic and cook. Stir in the tomatoes, broth, capers, orange zest, sugar and a dash of salt. Cook until the tomatoes one softened. 
4. Put the swordfish on plates, topping off the fish with the sauce.

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