Prep 10 mins
Cook 10 mins
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...
- 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
- Remove skin from swordfish.
- Combine swordfish and 2 1/2 tsp flour in a large zip-top plastic bag; seal and shake gently to coat.
- Heat 1 tsp oil in a 10-inch cast-iron skillet over high heat.
- Add swordfish and cook about 1 1/2 minutes on each side or until done to your liking.
- Remove from skillet; keep warm.
- Heat 1 tsp oil in skillet over medium heat.
- Add onion; saute 3 minutes.
- Add 1/2 tsp flour, capers, and raisins; cook 1 minutes, 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 spooned over swordfish.