Frank's Recipes! Swordfish with Sweet and Sour Sauce

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Swordfish with Sweet and Sour Sauce

2 6-oz 1 inch thick swordfish steaks
All purpose flour
2 tablespoon vegetable oil
1 tsp all purpose flour
6 tablespoon dry white wine
1/4 cup balsamic vinegar
1-1/2 tablespoon butter
1 tablespoon drained capers
2 tsp 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 tsp 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.