Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 1
  • 5 star values: 0
  • 1 Rating
Recipe by Cooking Light March 1997

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Recipe Summary

Yield:
2 servings (serving size: 5 ounces fish and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove skin from swordfish. Combine swordfish and 2 1/2 teaspoons flour in a large zip-top plastic bag; seal and shake gently to coat.

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  • Heat 1 teaspoon oil in a 10-inch cast-iron skillet over high heat. Add swordfish; cook 1 1/2 minutes on each side or until done. Remove from skillet; keep warm.

  • Heat 1 teaspoon oil in skillet over medium heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon flour, capers, and raisins; cook 1 minute, stirring constantly. Stir in clam juice, wine, tomato paste, and water; bring to a boil. Add olives, vinegar, and sugar; cook 1 minute. Stir in parsley. Serve sauce with swordfish.

Nutrition Facts

351 calories; calories from fat 32%; fat 12.6g; saturated fat 2.7g; mono fat 6.7g; poly fat 2.2g; protein 36.5g; carbohydrates 22.7g; fiber 3.1g; cholesterol 66mg; iron 2.9mg; sodium 708mg; calcium 54mg.
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