The sauce stuff is delicious! Grilled the fish and it was over cooked so the sauce helped a bunch.
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.
Yield: 4 servings (serving size: 1 fish steak and 2 tablespoons olive mixture)
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Amount per serving
- Calories: 246
- Calories from fat: 30%
- Fat: 8.3g
- Saturated fat: 2g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1.9g
- Protein: 34.6g
- Carbohydrate: 6.5g
- Fiber: 0.7g
- Cholesterol: 66mg
- Iron: 1.8mg
- Sodium: 503mg
- Calcium: 23mg
- Cooking spray
- 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
- 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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