1. Heat oven to 225 degrees. Arrange fish pieces in a
9-inch square metal baking pan
in a single layer. Sprinkle with the sugar and salt, and scatter chilies and lime strips over
all. Pour just enough oil on top to cover fish. Stir gently. Cover pan with foil, crimping
edges to seal.
2. Bake just until swordfish is cooked through and very
tender, about 40 minutes. Allow
fish to cool in pan.
3. When ready to serve, remove fish from oil. Scrape off
any fat clinging to its sides and
discard it. Arrange fish on a serving platter. Discard chili peppers and lime. Sprinkle with
fresh olive oil and a little more salt, and drizzle with lemon juice to taste.