- 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
- 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.
- 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.