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Suggest a better descriptionCombine the first 11 ingredients in a large saucepan, and bring to a boil. Add swordfish; reduce heat, and simmer for 5 minutes. Spoon mixture into a shallow dish, and cool. Stir in olive oil; cover and chill at least 24 hours. Remove swordfish from ma Arrange orange and lemon slices on a lettuce-lined platter. Top with swordfish, and garnish with fennel fronds, if desired. Calories 148 (31% from fat); fat 5.1g (sat 1.4g, mono 3.2g, poly 1.2g); protein 19.8g; carbohydrate 7.2g; fiber 1.5g; cholesterol 37mg; iron 1.6mg; sodium 290mg; calcium 46mg. WW-3 points. Recipe By: Cooking Light March 1998 Busted by Gail Shermeyer <4paws@netrax.net> Posted to MM-Recipes Digest V4 #15 by Chef Paul H. Lustbader, on May 24, 99
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 6 | ||
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Calories: 248 | ||
Calories from Fat: 119 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 36.4mg | 11 % | |
Sodium 99.5mg | 3 % | |
Potassium 551.2mg | 15 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 6.8g | ||
Protein 20.3g | 29 % | |
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: 248
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