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Swordfish in Basil Sauce

Swordfish in Basil Sauce

Oxmoor House JANUARY 1995

  • Yield: 2 servings.


  • 2 teaspoons lime juice
  • 1/4 teaspoon prepared mustard
  • 1/4 teaspoon olive oil
  • Dash of ground red pepper
  • 2 (4-ounce) swordfish fillets
  • Vegetable cooking spray
  • 2 tablespoons Neufcha@Gtel cheese, softened
  • 1 1/2 tablespoons canned low-sodium chicken broth, undiluted
  • 1 teaspoon chopped fresh basil
  • 1/8 teaspoon minced garlic
  • Fresh basil leaves (optional)


Combine first 4 ingredients; add fillets, turning to coat both sides with marinade. Cover and marinate in refrigerator 30 minutes, turning once.

Remove fillets from marinade; discard marinade. Place fillets in a 7- x 5- x 1 1/2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 to 25 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving plate, and keep warm.

Coat a saucepan with cooking spray; add cheese and next 3 ingredients. Cook over medium heat until thoroughly heated, stirring frequently. Spoon over fillets. Garnish with basil leaves, if desired.

Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 43%
  • Fat: 8.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24g
  • Carbohydrate: 0.7g
  • Fiber: 0.0g
  • Cholesterol: 55mg
  • Iron: 0.0mg
  • Sodium: 164mg
  • Calcium: 0.0mg

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Swordfish in Basil Sauce recipe