1. Sprinkle both sides of each swordfish steak with salt and pepper. 2. Spread flour on a large plate; dip steaks in flour, covering both sides, and shake off excess. 3. In a 12-inch nonstick skillet, heat olive oil over high heat. 4. Add swordfish and sauté 3 minutes per side, until golden. 5. Add wine, lemon juice and water; reduce heat to medium. 6. Simmer swordfish 3 minutes, basting steaks occasionally with sauce, until cooked through. 7. Transfer swordfish to a platter; cover and keep warm. 8. Add 1/2 cup diced tomato, olives, parsley, capers and oregano to sauce in skillet; bring to a simmer. 9. Top swordfish with sauce and sprinkle with remaining 1/2 cup tomato. ---------------------------------------------------------------------------
Nutrition
Ingredients
