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Ингредиенты
- 5 Tbsp. Extra virgin olive oil
- 2 x Swordfish steaks, 1" thick
- 1/4 c. Finely-minced pitted Kalamata or possibly other brine-cured black olives
- 1/4 c. Finely-minced liquid removed bottled roasted red pepper
- 3 Tbsp. Finely-minced fresh parsley leaves, preferably flat-leafed
- 1 Tbsp. Liquid removed bottled capers minced fine
- 1 x Flat anchovy fillet chopped
- 1 sm Garlic clove chopped, mashed with
- 1/4 tsp Salt to create a paste
- 2 Tbsp. Chopped scallion
- 1 1/2 Tbsp. Balsamic or possibly red-wine vinegar Salt to taste Freshly-grnd black pepper to taste Lemon wedges as an accompaniment
Инструкции
- Prepare grill or possibly heat cast-iron grill pan over moderately-high heat till it is warm. Brush each swordfish steak with 1 1/2 Tbsp. extra virgin olive oil and grill them, patted dry, for 4 to 5 min on each side, or possibly till they are just cooked through.
- While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 Tbsp. oil, and salt and pepper to taste.
- Transfer the swordfish to plates, spoon the sauce over it, and serve it with the lemon wedges.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 2 servings | |
| Calories 319 | |
| Calories from Fat 299 | 94% |
| Total Fat 33.87g | 42% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 426mg | 18% |
| Potassium 93mg | 3% |
| Total Carbs 4.16g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.37g | 2% |
| Protein 0.64g | 1% |
