Sicilian Sweet-and-Sour Swordfish

By Lv2Cook

Ingredients

• 2 (5-ounce) swordfish steaks (about 1/2 inch thick)
• 1 tablespoon all-purpose flour divided
• 2 teaspoons olive oil divided
• 1 cup finely chopped onion
• 1 tablespoon capers
• 1 tablespoon raisins
• 1/2 cup bottled clam juice
• 2 tablespoons dry white wine
• 2 tablespoons tomato paste
• 1 tablespoon water
• 2 tablespoons chopped kalamata olives
• 1 tablespoon red wine vinegar
• 2 teaspoons sugar
• 2 tablespoons chopped fresh parsley

Preparation

Step 1

Remove skin from swordfish. Combine swordfish and 2 1/2 teaspoons flour in a large zip-top plastic bag; seal and shake gently to coat.

Heat 1 teaspoon oil in a 10-inch cast-iron skillet over high heat. Add swordfish; cook 1 1/2 minutes on each side or until done. Remove from skillet; keep warm.

Heat 1 teaspoon oil in skillet over medium heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon flour, capers, and raisins; cook 1 minute, stirring constantly. Stir in clam juice, wine, tomato paste, and water; bring to a boil. Add olives, vinegar, and sugar; cook 1 minute. Stir in parsley. Serve sauce with swordfish.

Serving Size: 5 ounces fish and 1/4 cup sauce