| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Caprial2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Swordfish steaks; (6 ounce) |
| 3 |
|
Cloves garlic; crushed |
| 2 |
ts |
Ginger; minced |
| 2 |
ts |
Cumin |
| 1 |
ts |
Curry powder |
| 1 |
pn |
Chili powder |
|
|
Kosher salt to taste |
|
|
Pepper to taste |
| 1 |
tb |
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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