Swordfish With Raisins and Pine Nuts

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READY IN: 32mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut swordfish into pieces about 2 by 4 inches. Dredge swordfish pieces in flour. Pour olive oil into a large skillet and brown swordfish lightly on all sides.
  • Remove the fish from the skillet and drain it on paper towels. Add wine, orange juice and lemon juice to skillet, and reduce the liquid by half.
  • Meanwhile, plump raisins in warm water for 10 minutes while you grind the almonds with a mortar and pestle. Add herbs and mash into nuts. Add enough liquid from the skillet to form a paste, then add to the pan along with the raisins and pine nuts, stirring the ingredients together well.
  • Return the fish to the skillet and heat through. Salt and pepper to taste.
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