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

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“This comes from a 1997 issue of Cooking Light magazine. This serves 2 people. With that many S words, how could I NOT want to try this?!?!?! Besides, I've been looking for swordfish recipes and I do love capers...”

Ingredients Nutrition


  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.

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