SICILIAN SWORDFISH STEMPERATA

By BobD

Ingredients

• 4 SERVINGS
• 1/4 cup olive oil
• 4 6- to 8-ounce swordfish steaks (3/4 inch thick)
• All purpose flour
• 1 onion, finely chopped
• 1 1/3 cups (about) pitted Spanish green olives, quartered lengthwise
• 1/2 cup golden raisins
• 1/4 cup drained capers
• 1/4 cup white wine vinegar
• 1/4 cup minced fresh mint

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Heat oil in heavy large skillet over high heat.

Season fish with salt and pepper. Coat fish in flour and add to skillet.

Cook until brown, about 2 minutes per side. Transfer fish to plate.

Add onion to same skillet, reduce heat to medium and cook until golden, about 4 minutes.

Add olives, raisins and capers. Reduce heat to low; cook 2 minutes, stirring frequently.

Return fish to skillet.

Spoon sauteed ingredients over.

Add vinegar and half of mint; cook until fish is cooked through, about 2 minutes. Season with salt and pepper.

Transfer fish to plates, spooning sauteed ingredients over.

Sprinkle with remaining mint.