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...
My Private Note
Units: US | Metric
- 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
- 1Remove skin from swordfish.
- 2Combine swordfish and 2 1/2 tsp flour in a large zip-top plastic bag; seal and shake gently to coat.
- 3Heat 1 tsp oil in a 10-inch cast-iron skillet over high heat.
- 4Add swordfish and cook about 1 1/2 minutes on each side or until done to your liking.
- 5Remove from skillet; keep warm.
- 6Heat 1 tsp oil in skillet over medium heat.
- 7Add onion; saute 3 minutes.
- 8Add 1/2 tsp flour, capers, and raisins; cook 1 minutes, stirring constantly.
- 9Stir in clam juice, wine, tomato paste, and water; bring to a boil.
- 10Add olives, vinegar, and sugar; cook 1 minute.
- 11Stir in parsley. Serve sauce spooned over swordfish.
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Nutritional Facts for Sicilian Sweet-And-Sour Swordfish (For 2 People)
Serving Size: 1 (389 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 362.2
- Calories from Fat 112
- Total Fat 12.5 g
- Saturated Fat 2.6 g
- Cholesterol 68.1 mg
- Sodium 615.7 mg
- Total Carbohydrate 23.5 g
- Dietary Fiber 2.6 g
- Sugars 12.7 g
- Protein 36.1 g