Swordfish Stemperata

1. 1

   Heat oil in heavy large skillet over high heat.

2. 2

   Season fish with salt and pepper.

3. 3

   Coat fish in flour and add to skillet.

4. 4

   Cook until brown, about 2 minutes per side.

5. 5

   Transfer fish to plate.

6. 6

   Add onion to same skillet, reduce heat to medium and cook until golden, about 4 minutes.

7. 7

   Add olives, raisins and capers.

8. 8

   Reduce heat to low; cook 2 minutes, stirring frequently.

9. 9

   Return fish to skillet.

10. 10

    Spoon sauteed ingredients over.

11. 11

    Add vinegar and half of mint; cook until fish is cooked through, about 2 minutes.

12. 12

    Season with salt and pepper.

13. 13

    Transfer fish to plates, spooning sauteed ingredients over.

14. 14

    Sprinkle with remaining mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.