| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Greek |
May 1995 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Chopped pitted green brine-cured olives; (such as Greek |
|
|
; orItalian) |
| 1/3 |
c |
Chopped pitted black brine-cured olives; (such as Kalamata) |
| 1/4 |
c |
Chopped roasted red peppers from jar |
| 1 |
tb |
Minced fresh parsley |
| 2 |
|
Anchovy fillets; minced |
| 2 |
ts |
Drained capers |
| 1 |
ts |
Red wine vinegar |
| 1 |
lg |
Garlic clove; minced |
| 3 |
tb |
Olive oil |
| 4 |
|
Swordfish steaks; (about 3/4 inch |
|
|
; thick) (6-ounce) |
INSTRUCTIONS
Combine all olives, roasted peppers, parsley, minced anchovies,
capers, vinegar and garlic in small bowl. Stir in 1 tablespoon olive
oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1
day ahead. Cover and chill. Serve at room temperature. )
Preheat oven to 400F. Place swordfish steaks on large baking sheet.
Brush swordfish on both sides with remaining 2 tablespoons olive oil.
Season with salt and pepper. Bake just until fish is cooked through,
about 10 minutes. Transfer to platter. Spoon olive relish over
swordfish and serve.
Serves 4.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 1205 Calories (kcal); 69g Total Fat; (52% calories from
fat); 137g Protein; 2g Carbohydrate; 272mg Cholesterol; 908mg Sodium
Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”