Sicilian Stuffed Swordfish With Cherry Tomato Sauce

Name: Sicilian Stuffed Swordfish With Cherry Tomato Sauce
Ingredients: 1 1/2 pounds skinless swordfish steak, cut 2 inches thick; 3 tablespoons raisins; 3 tablespoons pine nuts; 1/2 pound coarse Italian bread, crusts removed, cut into 1-inch dice; 1/2 cup dry white wine; 1/2 cup fish stock or bottled clam juice; 1/4 cup coarsely chopped fennel fronds; 3 anchovy fillets, mashed; 1 tablespoon plus 1 teaspoon drained capers; 1 tablespoon freshly grated Parmesan cheese; Pinch of cinnamon; Pinch of freshly grated nutmeg; Salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil, plus more for frying; All-purpose flour, for dredging; 1/4 teaspoon crushed red pepper; 3/4 pound cherry tomatoes, quartered; 1 cup canned crushed tomatoes; 2 ounces Gaeta olives, pitted and coarsely chopped (1/4 cup)