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

• 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

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

flour, olive oil, onion, capers, raisins, clam juice, white wine, tomato paste, water, olives, red wine vinegar, sugar, parsley

Taken from www.food.com/recipe/sicilian-sweet-and-sour-swordfish-for-2-people-199789 (may not work)