| 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
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