Rating: 3 stars
1 Ratings
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What an impressive dish for just a handful of ingredients! For a budget-friendly swap, try this recipe with mahimahi.

Christine Burns Rudalevige
Recipe by Cooking Light April 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 steak, 1/2 cup potatoes, and about 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse swordfish; pat dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

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  • Cut potatoes in half lengthwise. Place a vegetable steamer in a large saucepan filled one-third full with water; bring to a boil. Add potatoes; cover and steam for 12 minutes.

  • Place bell peppers, almonds, 2 tablespoons olive oil, and garlic in the bowl of a food processor; process until smooth. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; pulse to combine.

  • Heat 1 teaspoon oil in a skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with potatoes and sauce. Garnish with parsley, if desired.

Nutrition Facts

411 calories; fat 21.8g; saturated fat 4g; mono fat 12.4g; poly fat 3.5g; protein 36g; carbohydrates 16g; fiber 2g; cholesterol 112mg; iron 2mg; sodium 614mg; calcium 33mg.
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