Sicilian Swordfish With Roasted Brussel Sprouts and Potatoes

If swordfish is not your preference, the sauce also goes well with chicken or beef.

Preheat oven to 400 F. Remove stem end from Brussel sprouts and cut in half. Cut potatoes in half or into pieces about the same size as the Brussel sprouts. Line a baking sheet with foil. Add the oil and roll the potatoes and Brussel sprouts in the oil making sure all sides are covered. Dorothy Merrimon Crawford/Dreamstime/TNS

By Linda Gassenheimer From Tribune News Service

Tomatoes, olives, and garlic are staples of zesty Sicilian cooking. Raisins add sweetness giving the sauce a tantalizing sweet and sour flavor.