The Art of Eatings Swordfish with Olives Celery Garlic Vinegar and Mint

Name: The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint
Ingredients: 6 swordfish or tuna (not bluefin) steaks (about 3 pounds total); Excellent, fresh-tasting olive oil; 4 to 6 cloves garlic, finely chopped; 1 onion, finely chopped; 1 celery heart, thinly sliced, to make about 1 cup; 1 carrot, finely chopped; 1/4 cup capers in salt, well rinsed; 20 green olives, pitted; 1/2 cup white-wine vinegar; ⅓ cup raisins, softened in hot water and drained; 4 or 5 spearmint leaves, chopped; ⅓ cup pine nuts, optional; Salt and black pepper