PAN-GRILLED SWORDFISH STEAKS STEMPERATA (Sicilian, with capers, green olives and golden raisins, for four)

 Fish, swordfish, pan-grilled swordfish steaks stemperata 1  Fish, swordfish, pan-grilled swordfish steaks stemperata 2

¼ cup olive oil

four 6 to 8 ounce swordfish steaks (1 inch thick)

all purpose flour

1 onion, finely chopped

1-1/3 cups (about) pitted Spanish green olives, quartered lengthwise

½ cup golden raisins

¼ cup drained capers

¼ cup white wine vinegar

¼ cup minced fresh mint

1. Heat oil in a heavy large skillet over high heat. Season fish with salt and pepper. Coat fish in flour and add to skillet. Cook until brown, about 4 minutes per side. Transfer fish to plate.

2. 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 and cook 2 minutes, stirring frequently. Return fish to skillet. Spoon sauteed ingredients over. Add vinegar and half of mint and 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.

from Bon Appetit Magazine, October, 1993

Leave a Reply