Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Sauteed Swordfish With Balsamic Vinaigrette
- add review
- #59002
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
5 tablespoons extra virgin olive oil
2 swordfish steaks (1 inch thick)
1/4 cup green olives, finely chopped
1/4 cup bottled roasted red pepper, drained and finely chopped
3 tablespoons fresh parsley leaves (preferably flat-leafed), finely chopped
1 tablespoon capers, drained and finely chopped
1 flat anchovy fillet, minced
1 clove garlic, minced and mashed to a paste with
1/4 teaspoon salt
2 tablespoons scallion, minced
1 1/2 tablespoon balsamic vinegar
lemon wedges as an accompaniment
directions
In a skillet, preferably nonstick, heat 1 1/2 Tbs. of olive oil over moderately-high heart until it is hot, but not smoking, and in it saute the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through.
While the fish is cooking, in a small bowl, stir together the olives, roasted red pepper, parsley, capers, anchovy, garlic paste, scallion, vinegar, the remaining 3 1/2 Tbs. of olive oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve with lemon wedges.
NOTE: This recipe can be prepared with most white fish to include halibut steaks, tuna or sole.
added by
HappyCook80
nutrition data
540 calories, 43 grams fat, 4 grams carbohydrates, 35 grams protein per serving. This recipe is low in carbs.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments