Sicilian-Style Swordfish
ingredients
2 tsp. olive oil
4 (5-oz.) swordfish steaks, about 1/2 to 1 inch thick
1/2 cup diced onion
1 tsp. anchovy paste
2 cups canned crushed tomatoes
1 Tbsp. tomato paste
2 tsp. red wine or balsamic vinegar
1 tsp. sugar
1/2 tsp. dried rosemary
2 tsp. capers, drained
1/4 tsp. fresh ground black pepper
preparation
4 servings
Preparation time: 10 minutes
Cooking time: about 18 to 20 minutes
1. Heat the oil in a large nonstick skillet over medium‑high heat. Add the swordfish steaks and cook on each side for about 4 minutes per side or until done. Remove the fish from the skillet.
2. Add the onion and sauté for 2 minutes. Add the anchovy paste and cook for 1 minute. Add the crushed tomatoes, tomato paste, vinegar, sugar, and rosemary and bring to a boil. Lower the heat and simmer for 4 to 5 minutes. Add in the capers and pepper.
3. Add the fish back to the skillet and simmer for 2 to 3 minutes. Serve the fish with the sauce.
nutrition
Serving Size: 1/4 of recipe
Vegetable Exchanges: 3
Very Lean Meat Exchanges: 4
Fat Exchanges: 1
Amount Per Serving
Calories: 260
Calories From Fat: 77
Total Fat: 9 grams
Saturated Fat: 0.4 gram
Cholesterol: 56 milligrams
Sodium: 578 milligrams
Total Carbohydrate: 14 grams
Dietary Fiber: 3 gram
Sugars: 8 grams
Protein: 31 grams
