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  • 4servings
  • 250calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) paprika

  2. 3/4 teaspoon(s) ground ginger

  3. 1/2 teaspoon(s) sugar

  4. 1/2 teaspoon(s) freshly ground black pepper

  5. 1/4 teaspoon(s) salt

  6. 4 (6 to 8 ounces each) swordfish steaks

  7. 1 tablespoon(s) olive oil

  8. 1 small onion , minced

  9. 3 clove(s) garlic , minced

  10. 1 red bell pepper , cut into 1/2-inch squares

  11. 1 green bell pepper , cut into 1/2-inch squares

  12. 2 cup(s) chopped tomatoes with their juice

  13. 1/3 cup(s) green olives , pitted and coarsely chopped 1/3cup(s) chopped fresh basil

  14. 1/2 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. In small bowl, stir together paprika, ginger, sugar, pepper and salt. Rub mixture onto both sides of fish steaks, cover and refrigerate 30 minutes.

  2. Meanwhile, make Vegetables Basquaise and keep warm.

  3. Preheat broiler or prepare grill.

  4. Rub oil over both sides of fish steaks. Broil on broiler pan 6 inches from heat 3 minutes per side, or until just cooked through when tested with fork. Or grill fish over medium heat for 3 minutes per side. Serve with vegetables spooned over top of each steak.

  5. Nutrition information is based on 1 swordfish steak without vegetables Vegetable Basquaise: In 10-inch skillet, heat 1 tablespoon olive oil over low heat. Add 1 minced small onion and 3 minced garlic cloves and cook, stirring frequently about 7 minutes, or until onion is tender. Stir in 2 bell peppers ( 1 red and 1 green, cut into 1/2-inch squares) and cook, stirring frequently, 8 to 10 minutes, or until soft. Add 2 cups chopped tomatoes with their juice, 1/3 cup pitted and coarsely chopped green olives, 1/3 cup chopped fresh basil, and 1/2 teaspoon salt and bring to a boil. Reduce to a simmer and cook about 10 minutes, or until lightly thickened.

  6. Makes 3 cups/90 calories, 5 g fat per 3/4 cup

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