Try this Rosemary Swordfish on Vegetable Couscous recipe, or contribute your own.
Suggest a better descriptionCombine olive oil, rosemary and garlic and stir well. Rub into swordfish steaks and set aside. Combine carrot and next 8 ingredients (carrots through chicken stock), in a medium saucepan. Bring to a boil, reduce heat and simemer, uncovered, five minutes or until vegetables are tender. Stir in couscous,. Remove from heat; cover and let stand five minutes. Fluff with a fork. Sprinkle both sides of swordfish steaks with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium high heat until hot. Add swordfish and cook four minutes on each side or until done. Serve over couscous mixture. NOTES : The swordfish steaks are super when barbecued. Recipe by: Cooking Light, July 1997 Posted to Digest eat-lf.v097.n196 by "Cornellier, Ann"
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 278 | ||
Calories from Fat: 87 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 85mg | 26 % | |
Sodium 506.3mg | 17 % | |
Potassium 672.2mg | 18 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 43.8g | 63 % | |
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: 278
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