Try this Pasta with Swordfish, Olives, Capers, and Mint recipe, or contribute your own.
Suggest a better descriptionSeason fish with salt & pepper. Warm 1/4 cup olive oil in skillet over high heat. Brown fish chunks on one side without moving, about 2 minutes. Transfer to a plate.
In the same skillet, warm 1/4 cup olive oil over mefium heat. Add capers and fry until they start to brown, 1-2 minutes. Add olives, garlic, fennel seeds, and chili flakes, and cook until fragrant, about 2 minutes. Stir in 2 Tabledpoons water. Remove from heat.
Cook pasta until just short of al dente, drain.
Toss pasta and swordfish with caper mixture. Cook over medium heat until pasta is sl dente, 1-2 minutes, adding more water if necessary. Stir in parsley and mint; season with salt and pepper, and lemon juice. Drizzle with olive oil when serving.
From: "THE WEEK" magazine, July 5-12, 2013
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 71 | ||
Calories from Fat: 63 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 341.1mg | 12 % | |
Potassium 68.8mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1.5g | ||
Protein 0.7g | 1 % | |
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: 71
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