Sicilian Style Yellowtail Flounder

About 2 cups all-purpose flour
4 yellowtail fillets
2 tablespoons extra virgin olive oil
2 medium shallots, peeled and thinly sliced
2 tablespoons capers, rinsed (chopped if large)
2 tablespoons white or red balsamic vinegar
1 tablespoon golden raisins
2 tablespoons toasted pine nuts
1 tablespoon chopped fresh parsley

Coat a rimmed baking sheet with the flour in an even layer. Gently dredge the fillets in the flour and carefully shake off any excess.
Heat a large frying pan to medium-high then add the olive oil. Place the fillets in the pan (do not crowd the pan, you may have to cook in batches) and cook about 2/3 of the way through on one side. Carefully turn and cook on the other side. Reserve fillets on a serving plate or warm oven.
Remove any bits of flour or fish that may have stuck to the pan. Add the shallots and cook until they are fragrant and begin to become translucent. Add the capers, vinegar, and raisins, scraping the pan to remove any browned bits. Cook until the vinegar reduces by half. Spoon over the fish. Garnish with pine nuts and chopped parsley.