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Swordfish Steaks with Olives and Capers  

Floured swordfish steaks in an oil and vinegar sauce with olives and capers.

Cal: 527 Fat: 26g Carbs: 24g Protein: 47g Fiber: 2g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1/4 teaspoon salt
  • 1/4 cup raisins ; golden
  • 1 tablespoon wine vinegar ; white
  • 2 pounds swordfish ; steaks, 6 oz each, cut 3/4 inch thick
  • 1 tablespoon capers ; drained
  • 2/3 cup olives ; Spanish green, quarted
  • 1/4 cup olive oil
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon black pepper
  • 1 onions ; chopped
  • 1 tablespoon mint ; chopped
  • In My Kitchen

  • Directions

    Combine flour, salt and pepper. Coat swordfish in seasoned flour. Cook swordfish in oil until brown, about 2 minutes per side. Transfer fish to a place and reduce heat. Cook onion until golden. Add raisins, capers, and olives. Cook on low heat for 2 minutes. Add fish and onion mixture. Add mint and vinegar. Cook 2 minutes more or until fish flakes with a fork. Serves 4.

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