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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
2. 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 sautéed 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 sautéed ingredients over. Sprinkle with remaining mint.
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