Pescespada Stemperata Swordfish Stemperata
From mystic_river1 17 years ago
- 10 minutes to make
- Serves 4
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
Ingredients
- 1/4 cup extra virgin olive oil shopping list
- Four 6 to 8-ounce swordfish steaks (3/4 inch thickness) shopping list
- All purpose flour shopping list
- 1 onion, finely chopped shopping list
- 1 and 1/3 cups pitted Spanish green olives, quartered lengthwise shopping list
- 1/2 cup golden raisins shopping list
- 1/4 cup drained capers shopping list
- 1/4 cup white wine vinegar shopping list
- 1/4 cup minced fresh mint shopping list
How to make it
- 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.
People Who Like This Dish 2
- jimrug1 Peoria, IL
- ceejay11 Mason, OH
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 2 people-
I love swordfish and this recipe sounds very tasty. Thanks, you just gave me an idea for a weekend meal.. Jim
jimrug1
in Peoria loved it
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" It was excellent "