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Swordfish With Olives and Capers

Yield 4 servings

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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.