8-oz. Swordfish cut in 1/2 in. cubes
4-oz. Olive Oil
1 whole Garlic Clove Sliced
1/2-cup julienne mix Bell Peppers
1/2-cup Roma Tomatoes cup in 1/4 in. cubes
1-oz. Capers
1-oz. White Wine
1/2-cup Tomato Juice
Salt and Pepper to taste
Fresh Lemon Juice
Leaves of Basil Chiffon
Leaves of Thyme Leaves
For Potato Herb Gnocchi
1-lb. Peeled Potatoes
1-cup all-purpose flour
1/4-cup Olive Oil
1-TBS mix herbs (thyme, basil, spinach)
Salt and Pepper to taste

For Swordfish
1. Heat half amount of oil in a sauté pan, cook swordfish one side only.
2. Add garlic, onions, peppers and tomatoes lightly cook for one minute and add white wine, chicken stock, capers and tomato juice.
3. Add remaining ingredients simmer for one minute.
4. In a separate pan heat remaining oil and sauté gnocchi until crispy.
5. Mix in swordfish and serve.
(Garlic with basil leaves and shaved parmesan optional)

For Potato Gnocchi
1. Cook potatoes in water with a pinch of salt until very soft.
2. Smash by hand and refrigerate until cold.
3. Chop fresh herbs fine once potatoes are cold and blend in all ingredients in a food processor or by hand.
4. Form ½ in. thick ropes and cut ¾ in. long using the back of a knife.
5. Cook in boiling water and spread evenly on a sheet pan until crispy.