| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Spanish | October 199 | 1 | servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 4 | Swordfish steaks; (3/4 inch thick) (6- | |
| ; to 8-ounce) | ||
| All purpose flour | ||
| 1 | Onion; finely chopped | |
| 1 1/3 | c | Pitted Spanish green olives; quartered |
| ; lengthwise (about) | ||
| 1/2 | c | Golden raisins |
| 1/4 | c | Drained capers |
| 1/4 | c | White wine vinegar |
| 1/4 | c | Minced fresh mint |
INSTRUCTIONS
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 sauteed 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 sauteed ingredients over. Sprinkle with remaining mint. Serves 4. Bon Appetit October 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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