Swordfish With Olives and Capers

recipe

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 353
Caloriesfromfat 23 %
Fat 9.6 g
Satfat 2.3 g
Monofat 4.4 g
Polyfat 2 g
Protein 38 g
Carbohydrate 26.9 g
Fiber 1.6 g
Cholesterol 66 mg
Iron 3 mg
Sodium 722 mg
Calcium 55 mg

Ingredients

1/3 cup dry white wine
1 1/2 teaspoons capers
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
12 pimento-stuffed olives, halved
2 garlic cloves, minced
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 teaspoon salt
4 (6-ounce) swordfish steaks (1 1/2 inches thick)
1 teaspoon olive oil
Olive oil-flavored cooking spray
1 cup thinly sliced onion
2 cups cooked linguine (4 ounces uncooked pasta)

Preparation

Combine first 7 ingredients in a medium bowl; set aside.

Sprinkle 1/4 teaspoon salt over swordfish. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add swordfish; cook 4 minutes on each side or until swordfish flakes easily when tested with a fork. Remove swordfish from skillet; set aside, and keep warm.

Recoat skillet with cooking spray; place over medium-high heat until hot. Add sliced onion; sauté 4 minutes or until lightly browned. Add tomato mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Return swordfish steaks to skillet, nestling them in tomato mixture. Cover and simmer 1 to 2 minutes or until sauce thickens. Place 1/2 cup cooked linguine on plate; top with swordfish and 1/2 cup sauce.

October 1997
My Notes

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

Add Note