Skillet Cod

I'm in the midst of decluttering, and found a notebook full of old recipes - this is a favorite, from a cooking magazine - in the 90's. NO idea of the source, but we love this recipe:

Skillet Cod
(editor's note - scrod makes a good substitute for cod steaks)

Ingredients:
2 1/2 lbs. cod steaks, center bone removed
2 Tbsp. olive oil
1 large onion, chopped
2 Tbsp. finely minced garlic
1 can (28 oz) peeled Italian plum tomatoes, drained & chopped, with 1/2 cup juice reserved
Finely grated zest of 1 orange
Juice of 1 orange
3/4 cup pitted green olives, coarsely chopped
1/2 cup golden raisins
2 Tbsp. drained capers
2 sprigs fresh rosemary
salt & pepper, to taste
1/2 cup torn fresh basil leaves
4 cups cooked rice

Directions:
1. Cut the cod steaks in half lengthwise. Use tweezers to remove any bones.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion & cook until wilted, 8-10 minutes. Add garlic & cook an additional 2 minutes.
3. Add tomatoes with juices, orange zest & juice, olives, raisins, capers, rosemary, salt & pepper. Cook over medium heat, stirring to blend flavors, 15-20 minutes.
4. Reduce heat to medium-low (barely simmering). Add torn basil leaves and cod, spooning liquid over the fish. Cook, shaking the pan, until fish is cooked through, about 10 minutes. (Fish will flake easily with a fork). Continue to spoon sauce over fish occasionally while it's cooking.