Swordfish with Caper Sauce

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

Ingredients

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
1 Tablespoon GOLDEN BLOSSOM HONEY
salt and pepper to taste

Directions

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


golden blossom honey product