The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Sauteed Swordfish With Balsamic Vinaigrette
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- #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.
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