- Calories 411
- Fat 21.8g
- Satfat 4g
- Monofat 12.4g
- Polyfat 3.5g
- Protein 36g
- Carbohydrate 16g
- Fiber 2g
- Cholesterol 112mg
- Iron 2mg
- Sodium 614mg
- Calcium 33mg
Swordfish with Red Pepper Sauce and Potatoes
Photo: Jennifer Causey; Styling: Claire Spollen
What an impressive dish for just a handful of ingredients! For a budget-friendly swap, try this recipe with mahimahi.
How to Make It
Step 1
Rinse swordfish; pat dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 2
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.
Step 3
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.
Step 4
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.
