Sicilian Sweet-and-Sour Swordfish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Combine swordfish and 2 1/2 teaspoons flour in a large zip-top plastic bag; seal and shake gently to coat.
2. Heat 1 teaspoon oil in a 10-inch cast-iron skillet over high heat. Add swordfish; cook 1 1/2 minutes on each side or until done. Remove from skillet; keep warm.
3. Heat 1 teaspoon oil in skillet over medium heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon flour, capers, and raisins; cook 1 minute, 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 with swordfish.
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