Pescespada Stemperata
(Swordfish Stemperata)
Ingredients:
1/4 cup extra virgin olive oil
Four 6 to 8-ounce swordfish steaks (3/4 inch thickness)
All purpose flour
1 onion, finely chopped
1 and 1/3 cups 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
Directions:
Heat olive 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.