Try this David Rugerrios Stufato of Swordfish And Shellfish recipe, or contribute your own.
Suggest a better descriptionPlace olive oil, garlic and the shellfish in a deep pot over medium heat. Cook and cover for 4-5 minutes, stirring frequently until all the shellfish have opened. Season swordfish with salt and pepper. Heat 1 1/2 tablespoons of olive oil in a skillet over high heat and cook the swordfish until golden brown, about two minutes on each side. Remove from the pan. Add 4 1/2 tablespoons of olive oil to the same pan, then add the onion and cook for 3-4 minutes over medium heat. Remove the shellfish and keep warm. Strain the liquid using a fine sieve or a coffee filter. Add the olives, tomatoes, rosemary and shellfish liquid. Cover and cook for 7 minutes. Add the cooked shellfish and swordfish and cook for 4 minutes more. Finish with some freshly ground pepper and parsley. Ladle into the bowls and serve hot. ? 1997 David Rugerrio David Rugerrio is the Chef from Le Chantilly in New York City ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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Serving Size: 1 Serving (3584g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1463 | ||
Calories from Fat: 1459 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 162.2g | 216 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 118.2g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7mg | 0 % | |
Potassium 92.7mg | 2 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.3g | ||
Protein 1.3g | 2 % | |
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: 1463
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