Sicilian Sweet-and-Sour Swordfish

Ingredients

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

Equipment

• frying pan
• ziploc bags

Directions

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