2 6-oz 1 inch thick swordfish steaks
All purpose flour
2 tablespoon vegetable oil
1 teaspoon all purpose flour
6 tablespoon dry white wine
1/4 cup balsamic vinegar
1-1/2 tablespoon butter
1 tablespoon drained capers
2 teaspoon olive oil
Pinch of sugar
Season fish with salt and pepper. Lightly dredge in flour; shake off excess. Heat vegetable oil in heavy large skillet over medium-high heat. Add fish and cook to desired degree of doneness, about 4 minutes per side for medium. Transfer to plates. Tent with foil to keep warm. Pour off oil from skillet. Add 1 teaspoon flour to skillet and cook until brown, stirring constantly, about 1 minute. Add remaining ingredients and cook until sauce is syrupy, stirring frequently, about 8 minutes. Spoon sauce over fish and serve immediately.