Pesca Spada in Agrodolce

• Six 6 oz skinless swordfish steaks
• salt and fresh ground pepper
• seasoned flour for dredging
• 1/4 cup vegetable oil
• 2 tsp extra virgin olive oil
• 2 tsp unsalted butter
• 1 cup dry white wine
• 1/2 cup Monari Balsamic Vinegar
• 3 tbs small capers
• 1 tbsp golden raisins

Instructions

Season both sides of the swordfish steaks lightly with salt and pepper. Dredge each piece in seasoned flour and shake off any excess. In a large non-reactive skillet, heat the vegetable oil over medium high heat. Add the steaks and cook, until brown, approx. 1 1/2 minutes per side. Transfer steaks to a platter and cover to keep warm. Discard the vegetable oil and carefully wipe out the pan. Add the olive oil, butter, and a pinch of flour to the skillet. Place over medium heat and shake the pan until the butter is just browning. Add the wine and vinegar and bring to a boil. Reduce the liquid to the consistency of a light syrup, approx. 4 minutes. Stir in the drained capers and the raisins. Return the swordfish steaks to the pan to coat with the sauce. Arrange on a platter and coat with the remaining sauce. ENJOY!!!!

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