Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This fish is tasty and impressive enough to serve company. You can substitute tuna for swordfish. Serve with orzo tossed with chopped fresh basil and toasted pine nuts.

Melanie Barnard
Recipe by Cooking Light October 2006

Gallery

Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 fish steak and 2 tablespoons olive mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and black pepper. Add fish to pan; sauté 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.

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  • Recoat pan with cooking spray; add nuts and garlic to pan. Sauté for 30 seconds. Add 2 tablespoons raisins, orange juice, kalamata olives, and bell pepper to pan; cook 1 minute or until liquid evaporates. Serve with fish.

Nutrition Facts

246 calories; calories from fat 30%; fat 8.3g; saturated fat 2g; mono fat 3.6g; poly fat 1.9g; protein 34.6g; carbohydrates 6.5g; fiber 0.7g; cholesterol 66mg; iron 1.8mg; sodium 503mg; calcium 23mg.
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