Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.51 Kcal (923 kJ) | ||
| Calories from fat | 73.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.17g | 13% | |
|---|---|---|---|
| Cholesterol | 7.37mg | 2% | |
| Sodium | 496.4mg | 21% | |
| Potassium | 470.67mg | 10% | |
| Total Carbs | 27.85g | 9% | |
| Sugars | 9.57g | 38% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 6.47g | 13% | |
| Vitamin C | 17.7mg | 29% | |
| Iron | 14.3mg | 80% | |
| Calcium | 40.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.08 Kcal (365 kJ) | ||
| Calories from fat | 29.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.23g | 13% | |
|---|---|---|---|
| Cholesterol | 2.91mg | 2% | |
| Sodium | 196.03mg | 21% | |
| Potassium | 185.88mg | 10% | |
| Total Carbs | 11g | 9% | |
| Sugars | 3.78g | 38% | |
| Dietary Fiber | 1.17g | 12% | |
| Protein | 2.56g | 13% | |
| Vitamin C | 7mg | 29% | |
| Iron | 5.7mg | 80% | |
| Calcium | 16mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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