Step 1

Combine pine nuts, mint, one quarter of minced garlic and orange zest in a bowl. Set aside for serving.

Step 2

Select MANUAL Press Temp/Time button to set the temperature to 350°F and the time to 30 minutes with the knob. Press START.

Step 3

Once the pot has preheated, add 2 tbsp of oil in the cooking vessel, until simmering.

Step 4

Add onions, celery, 1/2 tsp salt and 1/2 tsp pepper. Cook until vegetables are softened, about 5 minutes.

Step 5

Add thyme, red pepper flakes and remaining garlic. Cook for 30 seconds until fragrant.

Step 6

Stir in wine and reserved tomato juice, bring to simmer and cook uncovered until reduced by half, about 4-5 minutes.

Step 7

Press the temp button. Lower the temperature to 325°F with the knob. Press START.

Step 8

Stir in tomatoes, clam juice, raisins, and capers. Return to simmer and cook for 15 minutes.

Step 9

Season swordfish with salt and pepper. Lay swordfish over the sauce and spoon juices over the top of the fish. Cook, simmering for 4-5 minutes.

Step 10

Once the food cycle is finished, place the lid on top and let rest for 5 minutes.

Step 11

Season with salt and pepper to taste. Serve, sprinkling pine nut mixture over top.