• 400calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Manganese, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup(s) dry lentils

  2. 2 small tomatoes

  3. 2 small carrots

  4. 1 bunch(es) parsley

  5. 4 (about 6 ounces each)

  6. swordfish steaks , each 3/4 inch thick

  7. 1/2 teaspoon(s) dried thyme leaves

  8. 3/4 teaspoon(s) salt

  9. 1/2 teaspoon(s) coarsely ground black pepper

  10. 1 tablespoon(s) olive oil , substitute salad oil

Instructions Jump to Ingredients ↑

  1. Rinse lentils with running cold water and discard any stones or shriveled lentils. In 2-quart saucepan over high heat, heat lentils and 4 cups water to boiling. Reduce heat to medium-low; cover and simmer 20 to 25 minutes until lentils are tender. Drain lentils; keep warm.

  2. Preheat broiler if manufacturer directs. Meanwhile, chop tomatoes. Shred carrots. Reserve several sprigs of parsley for garnish. Chop enough remaining parsley to equal 1/4 cup.

  3. Place swordfish steaks on waxed paper. Sprinkle both sides of swordfish steaks with thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

  4. Place swordfish steaks on rack in broiling pan. Place pan in broiler at closest position to source of heat; broil swordfish 6 to 8 minutes until fish just loses its pink color throughout. Do not turn swordfish.

  5. Into lentils in saucepan, stir chopped tomatoes, shredded carrots, chopped parsley, olive or salad oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

  6. To serve, place swordfish steaks and warm lentil salad on 4 dinner plates. Garnish with parsley sprigs.


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