Heat oil in heavy large skillet over high heat. Season fish with salt and pepper. Coat fish in flour and add to skillet. Cook until brown, about 2 minutes per side. Transfer fish to plate. Add onion to same skillet, reduce heat to medium and cook until golden, about 4 minutes. Add olives, raisins and capers. Reduce heat to low; cook 2 minutes, stirring frequently. Return fish to skillet. Spoon sauteed ingredients over. Add vinegar and half of mint; cook until fish is cooked through, about 2 minutes. Season with salt and pepper. Transfer fish to plates, spooning sauteed ingredients over. Sprinkle with remaining mint. Serves 4. Bon Appetit October 1993
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|Serving Size: 1 Serving (1573g)|
|Recipe Makes: 1|
|Calories from Fat: 636 (29%)|
|Amt Per Serving||% DV|
|Total Fat 70.7g||94 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 38g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 349.4mg||108 %|
|Sodium 3413.7mg||118 %|
|Potassium 3550.7mg||93 %|
|Total Carbohydrate 178.2g||52 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 161.6g|
|Protein 197.1g||282 %|
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Calories per serving: 2167
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