Try this Stuffed Roast Swordfish with Sweet Potato And Carrot Puree recipe, or contribute your own.
Suggest a better descriptionMix all the ingredients for the stuffing together and set aside. For the puree: Bake the sweet potatoes in a medium oven till tender. Skin and mash with a fork. Meanwhile boil the carrots with 1 tsp salt and 1 tsp sugar till soft. Drain and mash together with the sweet potato. For the sorrel sauce: Put the vinegar into a pan, add the chopped shallots and simmer until the pan looks dry and add the wine, reduce until about 1 tbsp of liquid is left, add the cream and turn the heat to low, add the diced butter a little at a time stirring constantly until all has been amalgamated and the sauce is shiny with a velvety texture. Add the sorrel just before serving. Lay out the swordfish steaks and spread in the stuffing mix evenly. Roll up each piece of swordfish and secure with a cocktail stick. Place on a baking tray. Drizzle over the olive oil for 7-10 minutes. Remove the swordfish and cut each piece diagonally in two. Spoon the sauce onto four plates. Put the mash in the middle and place the cut swordfish around the mash.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 4 servings | ||
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Calories: 153 | ||
Calories from Fat: 43 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 181.7mg | 6 % | |
Potassium 242.2mg | 6 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 21.4g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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