Swordfish in Sweet and Sour Sauce
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Swordfish in Sweet and Sour Sauce
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 6 ounce swordfish steak x 4, skinless
- ½ teaspoon kosher salt
- black pepper freshly ground
- all-purpose flour
- vegetable oil
- 1 tablespoon extra virgin olive oil
- ¾ cup white wine dry
- ½ cup balsamic vinegar
- 2 tablespoons caper tiny, drained, in brine
- 1 tablespoons Italian parsley chopped, fresh
- 2 tablespoons butter unsalted
Instructions
- Season the swordfish with the salt and some pepper. Spread some flour on a plate.
- Lightly dredge the swordfish on all sides in the flour, tapping off the excess. Reserve the flour.
- In a large nonstick skillet, heat ½ inch (1 ⅓ cm) of vegetable oil over medium high heat.
- When the oil is hot, gently lay the swordfish in the skillet, and cook until it is brown on both sides and just cooked through – about 2 minutes per side, depending on the thickness of the fish.
- Remote it to a platter, cover it with foil, and keep it warm.
- Carefully pour out the oil from the skillet, and wipe it clean with a paper towel. Over medium-high heat, add the olive oil.
- When the oil is hot, sprinkle in a teaspoon of the reserved flour, and stir to make a paste.
- Let the flour toast for a minute, then add the wine, vinegar, and capers.
- Bring the liquid to a boil, and cook until the sauce is a light syrup, about 4 minutes.
- Off heat, stir in the parsley, and whisk in the butter in pieces until the sauce is emulsified.
- Spoon the sauce over the fish, and serve.
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