Swordfish Stemperata Recipe

  • 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
  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.