1 In a large pot of salted water cook the fettuccine according the package direction.
2 Heat 3 to 4 tablespoons olive oil in a large skillet over medium high heat. Add the onions, sprinkle with sea salt and sauté stirring often, until soft and light golden, about 10 minutes. Add the wine, vinegar and toss for 30 seconds. Pour in the tomatoes and cook for 5 minutes. Add the capers and ½ teaspoon honey and cook for another 8 to 10 minutes until the sauce thickens. Taste and adjust the flavor with more vinegar or honey. The flavor should be intense. Transfer the sauce to a bowl and wipe the skillet with paper towel.
3 Heat 3 tablespoons olive oil in the skillet over medium high heat. Sprinkle the fish steaks with salt and rub with the pepper-coriander mixture. Add to the hot skillet and sauté for 2 to 3 minutes on each side, until firm but still almost raw in the center. Add the sauce, bring to a boil, and cook for about 5 minutes, or until the fish is firm and just cooked through. Let the fish and sauce cool for a few minutes, then sprinkle with parsley.
4 Serve over a bed of fettuccine tossed with olive oil.
