Swordfish with Marsala Wine and Capers

SWORDFISH WITH MARSALA WINE AND CAPERS
4 (6-oz.) swordfish fillets
1 large onion, diced
3 bay leaves
½ c. dry Marsala wine
2 oz. anchovy fillets
Juice of 1 large lemon
2-3 T. capers
½ c. chopped fresh parsley
4 T. olive oil
Salt and black pepper

1. Heat oil in large skillet and saute seasoned fillets, turning just once. When they are golden brown, remove from heat and keep warm.
2. Place the diced onion and bay leaves in the skillet. Cook for 8 minutes.
3. Add the wine and raise heat and reduce liquid by half.
4. Add finely chopped anchovies, capers and lemon juice. Mix well and season.
5. Bring to a boil and place the fillets on the sauce.
6. Cover and continue cooking for another 5 minutes.
7. Drain the fish and place on serving bowl.
8. Add parsley to the cooking liquid, stir. Taste for seasoning.
9. Remove from heat and pour over fish. Serve hot.