Ingredients

1/4 cup olive oil

4 6- to 8-ounce swordfish steaks (3/4 inch thick)

All purpose flour

• 1 onion, finely chopped
• 1 1/3 cups (about) pitted Spanish green olives, quartered lengthwise
• 1/2 cup golden raisins
• 1/4 cup drained capers
• 1/4 cup white wine vinegar
• 1/4 cup minced fresh mint

Description

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