Name: Swordfish Stemperata
Yield: Serves 4
Ingredients: 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

Recipe information

Yield
Serves 4

Ingredients

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

Preparation

Step 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.
Step 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.

TagsItalian European Swordfish Fish Seafood Olive Raisin Dried Fruit Fruit Mint Herbs & Spices Main Dinner Dairy Free Nut Free Keto Easy Quick 30 Minutes or Less Weeknight Meals Saute Bon Appétit

Recipe notes

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