| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 2 | Servings | ||
INGREDIENTS
| 3 | Ripe tomato, sliced | |
| 4 | Basil leaves | |
| 3/4 | Swordfish steak, 1" thick | |
| 1/2 | t | Olive oil |
| 1/2 | t | Lemon juice, fresh |
| Kosher salt | ||
| Pepper |
INSTRUCTIONS
Arrange tomato slices in a single layer on a large dinner plate. Place 2 basil leaves on top. Center swordfish over tomatoes. Add oil, lemon juice, salt, and pepper. Place remain basil leaves on top of fish. Cover tightly with plastic wrap. Cook at 100% for 4 minutes. Remove from oven. Pierce plastic and let stand, covered, for 2 minutes. Uncover and serve hot. Per serving: 131 Calories; 4g Fat (29% calories from fat); 14g Protein; 10g Carbohydrate; 25mg Cholesterol; 76mg Sodium Recipe by: Barbara Kafka/formatted by tpogue@idsonline.com Posted to recipelu-digest Volume 01 Number 646 by Terry Pogue <tpogue@idsonline.com> on Jan 30, 1998
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“Nothing ruins the truth like stretching it.”
Nutrition (calculated from recipe ingredients)
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Calories: 53
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 492.9mg
Potassium: 469.1mg
Carbohydrates: 10.2g
Fiber: 2.6g
Sugar: 5.9g
Protein: 2g