This fish is tasty and impressive enough to serve company. You can substitute tuna for swordfish. Serve with orzo tossed with chopped fresh basil and toasted pine nuts.
4 (6-ounce) swordfish steaks
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sliced almonds
2 teaspoons bottled minced garlic
2 tablespoons raisins
2 tablespoons fresh orange juice
1 1/2 tablespoons chopped pitted kalamata olives
1 1/2 tablespoons chopped bottled roasted red bell peppers
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and black pepper. Add fish to pan; sauté 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.
Recoat pan with cooking spray; add nuts and garlic to pan. Sauté for 30 seconds. Add 2 tablespoons raisins, orange juice, kalamata olives, and bell pepper to pan; cook 1 minute or until liquid evaporates. Serve with fish.
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