Sauteed Swordfish With Nicoise Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | February 19, Gourmet/bon | 1 | Servings |
INGREDIENTS
| 5 | T | Olive oil |
| Two 1-inch thick swordfish | ||
| steaks | ||
| 1/4 | c | Finely chopped pitted |
| Kalamata or other | ||
| brine-cured black olives | ||
| 1/4 | c | Finely chopped drained |
| bottled roasted | ||
| red pepper | ||
| 3 | T | Finely chopped fresh parsley |
| leaves preferably | ||
| flat-leafed | ||
| 1 | T | Drained bottled capers |
| chopped fine | ||
| 1 | Flat anchovy fillet, minced | |
| 1 | Garlic clove, minced and | |
| mashed | ||
| to a paste with 1/4 | ||
| teaspoon salt | ||
| 2 | T | Minced scallion |
| 1 1/2 | T | Balsamic or red-wine vinegar |
| Lemon wedges as an | ||
| accompaniment |
INSTRUCTIONS
In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over moderately high heat 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, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges. Serves 2. Gourmet February 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1593
Calories From Fat: 968
Total Fat: 108.6g
Cholesterol: 330.7mg
Sodium: 2673.4mg
Potassium: 4308.5mg
Carbohydrates: 48.5g
Fiber: 11.2g
Sugar: 28.7g
Protein: 109.2g