Swordfish Stemperata

Directions

1. 1
   Heat oil in heavy large skillet over high heat.
2. 2
   Season fish with salt and pepper.
3. 3
   Coat fish in flour and add to skillet.
4. 4
   Cook until brown, about 2 minutes per side.
5. 5
   Transfer fish to plate.
6. 6
   Add onion to same skillet, reduce heat to medium and cook until golden, about 4 minutes.
7. 7
   Add olives, raisins and capers.
8. 8
   Reduce heat to low; cook 2 minutes, stirring frequently.
9. 9
   Return fish to skillet.
10. 10
    Spoon sauteed ingredients over.
11. 11
    Add vinegar and half of mint; cook until fish is cooked through, about 2 minutes.
12. 12
    Season with salt and pepper.
13. 13
    Transfer fish to plates, spooning sauteed ingredients over.
14. 14
    Sprinkle with remaining mint.