Recipe

Pescespada Stemperata Swordfish Stemperata Recipe


Pescespada Stemperata Swordfish Stemperata Recipe
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Swordfish is my favorite fish and this recipe really is worth preparing. Next to grilling this is the tastiest I have had. That's Italian! From Oregano from Italy

Mystic_rive

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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
  1. Heat olive oil in heavy large skillet over high heat.
  2. 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.
  3. Add onion to same skillet, reduce heat to medium and cook until golden, about 4 minutes.
  4. Add olives, raisins and capers. Reduce heat to low; cook 2 minutes, stirring frequently.
  5. Return fish to skillet.
  6. Spoon sauteed ingredients over. Add vinegar and half of mint; cook until fish is cooked through, about 2 minutes.
  7. Season with salt and pepper.
  8. Transfer fish to plates, spooning sauteed ingredients over. Sprinkle with remaining mint.

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Comments


I love swordfish and this recipe sounds very tasty. Thanks, you just gave me an idea for a weekend meal.. Jim


Wow, this sounds like a party in my mouth! Will be trying this one!


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