Swordfish with Caper Sauce

Searing swordfish in a skillet produces a moist, succulent fish. Top it with our pleasantly pungent caper sauce.


3/4 – 1 pound swordfish

1/4 cup flour

2 Tablespoons vegetable oil

6 Tablespoons dry white wine

1/4 cup red wine vinegar

1 Tablespoon capers, drained


salt and pepper to taste

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Lightly coat swordfish in flour. Heat oil in a large skillet over medium-high heat. Add fish and cook about 5 minutes on each side or until fish flakes. Transfer to a plate and keep warm. Add 1 teaspoon of flour to skillet, stirring constantly until brown. Add remaining ingredients. Cook until sauce thickens about 8 minutes. Return fish to pan. Spoon sauce on top. Heat until warm.
Serves: 2