Sicilian Sweet-And-Sour Swordfish (For 2 People) - cooking recipe

Ingredients

2 (6 ounce) swordfish steaks (about 1/2-inch thick)
1 tablespoon all-purpose flour, divided
2 teaspoons olive oil, divided
1 cup finely chopped onion
1 tablespoon capers
1 tablespoon raisins
1/2 cup bottled clam juice
2 tablespoons dry white wine
2 tablespoons tomato paste
1 tablespoon water
2 tablespoons chopped kalamata olives
1 tablespoon red wine vinegar
2 teaspoons sugar
2 tablespoons chopped fresh parsley

Preparation

Remove skin from swordfish.
Combine swordfish and 2 1/2 tsp flour in a large zip-top plastic bag; seal and shake gently to coat.
Heat 1 tsp oil in a 10-inch cast-iron skillet over high heat.
Add swordfish and cook about 1 1/2 minutes on each side or until done to your liking.
Remove from skillet; keep warm.
Heat 1 tsp oil in skillet over medium heat.
Add onion; saute 3 minutes.
Add 1/2 tsp flour, capers, and raisins; cook 1 minutes, stirring constantly.
Stir in clam juice, wine, tomato paste, and water; bring to a boil.
Add olives, vinegar, and sugar; cook 1 minute.
Stir in parsley. Serve sauce spooned over swordfish.