Sauce Preparation: Chop chipotles and place in a bowl. Add chopped garlic, mustard, salt, pepper and vinegar. Slowly whisk in olive oil to emulsify. Add orange sections. Fish Preparation: Spray or apply a light layer of oil to the swordfish. Salt and pepper to taste. Place on grill for five minutes, then flip and grill for an additional five minutes. Top with Chipotle Sauce and serve. Serves 2. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 150 Formatted for MasterCook by Nancy Berry - firstname.lastname@example.org
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 2|
|Calories from Fat: 148 (37%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 87.4mg||27 %|
|Sodium 370.6mg||13 %|
|Potassium 938.4mg||25 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 11.7g|
|Protein 46.2g||66 %|
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Calories per serving: 396
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