Swordfish with Cilantro-Lime Cream

Swordfish with Cilantro-Lime Cream Recipe
Norman A. Plate

Stephen Sumner loves fish. In this straightforward presentation, he sauces one of his favorites, swordfish, with cilantro and fresh lime juice.

4

Worthy of a special occasion

Yield:

Makes 3 servings

Recipe from

Sunset

Nutritional Information

Calories 297
Caloriesfromfat 55 %
Protein 28 g
Fat 18 g
Satfat 9.2 g
Carbohydrate 5.2 g
Fiber 0.3 g
Sodium 338 mg
Cholesterol 90 mg

Ingredients

About 1 pound swordfish steaks (3/4 in. thick)
2 to 3 tablespoons Italian-style bread crumbs
2 tablespoons butter or margarine
2 tablespoons minced green onion
2 tablespoons minced fresh cilantro, plus a few sprigs
2 tablespoons lime juice
3 tablespoons whipping cream
Lime wedges

Preparation

1. Rinse swordfish steaks and pat dry. Dust with bread crumbs.

2. Melt butter in a 10- to 12-inch nonstick frying pan over medium-high heat; add swordfish and cook until browned on bottom, about 4 minutes. Turn fish over and cook until browned on other side and opaque but still moist in center (cut to test), 4 to 5 more minutes. Transfer fish to a warm platter; keep warm.

3. Add onion to pan and stir just to wilt, about 30 seconds. Add cilantro, lime juice, and cream, stirring until it boils vigorously, 1 to 2 minutes. Divide fish among 3 dinner plates. Pour sauce equally over fish. Garnish each plate with a lime wedge and cilantro sprigs.

Note:

Stephen Sumner, San Diego, California,

February 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note