Sicilian Sweet-And-Sour Swordfish (For 2 People) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
This comes from a 1997 issue of Cooking Light magazine. This serves 2 people. With that many S words, how could I NOT want to try this?!?!?! Besides, I've been looking for swordfish recipes and I do love capers... Ingredients:
2 (6 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 |
Directions:
1. Remove skin from swordfish.
2. Combine swordfish and 2 1/2 tsp flour in a large zip-top plastic bag; seal and shake gently to coat.
3. Heat 1 tsp oil in a 10-inch cast-iron skillet over high heat.
4. Add swordfish and cook about 1 1/2 minutes on each side or until done to your liking.
5. Remove from skillet; keep warm.
6. Heat 1 tsp oil in skillet over medium heat.
7. Add onion; saute 3 minutes.
8. Add 1/2 tsp flour, capers, and raisins; cook 1 minutes, stirring constantly.
9. Stir in clam juice, wine, tomato paste, and water; bring to a boil.
10. Add olives, vinegar, and sugar; cook 1 minute.
11. Stir in parsley. Serve sauce spooned over swordfish.
|
|