Combine 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 <firstname.lastname@example.org> 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|
|Calories from Fat: 119 (48%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 248
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