Pan-fried Swordfish Steaks
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Caprial2 | 4 | Servings | |
INGREDIENTS
| 4 | Swordfish steaks, 6 ounce | |
| 3 | Cloves garlic, crushed | |
| 2 | t | Ginger, minced |
| 2 | t | Cumin |
| 1 | t | Curry powder |
| 1 | pn | Chili powder |
| Kosher salt to taste | ||
| Pepper to taste | ||
| 1 | T | Vegetable oil |
| 2 | Fresh limes | |
| 1/2 | c | Creme frachie |
INSTRUCTIONS
For the swordfish steaks, place garlic, ginger, cumin, curry, and chili powder in a small bowl and mix well. Rub the swordfish steaks with the spice mixture on both sides. Season each side with salt and pepper to taste. In a large saute pan heat oil until smoking hot. Place in steaks and cook about 2-3 minutes on each side until the swordfish is just cooked through. If the swordfish steaks are extra thick you may want to finish them in the oven at350 degrees for 3-5 minutes. Remove from the pan and serve with Converted by MC_Buster. Per serving: 248 Calories (kcal); 11g Total Fat; (39% calories from fat); 34g Protein; 2g Carbohydrate; 66mg Cholesterol; 156mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 74.7mg
Potassium: 60.9mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: <1g
Protein: <1g