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Name: Sauteed Swordfish with Nicoise Vinaigrette
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Finely chopped pitted; ; red pepper; 2 tb Minced scallion; ; brine-cured black olives; 1 sm Garlic clove; minced and; ; teaspoon salt; Two 1-inch thick swordfish; 1/4 c Finely chopped drained; 5 tb olive oil; ; flat-leafed; 1 tb Drained bottled capers;; 1 Flat anchovy fillet; minced; 1 1/2 tb Balsamic or red-wine vinegar; 3 tb Finely chopped fresh parsley; Lemon wedges as an; ; to a paste with 1/4

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INGREDIENTS

1/4 c Finely chopped pitted
; red pepper
2 tb Minced scallion
; brine-cured black olives
1 sm Garlic clove; minced and
; teaspoon salt
Two 1-inch thick swordfish
1/4 c Finely chopped drained
5 tb olive oil
; flat-leafed
1 tb Drained bottled capers;
1 Flat anchovy fillet; minced
1 1/2 tb Balsamic or red-wine vinegar
3 tb Finely chopped fresh parsley
Lemon wedges as an
; to a paste with 1/4

Servings

INSTRUCTIONS

In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it saute the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges. Serves 2. Gourmet February 1990

NOTES

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Sauteed Swordfish with Nicoise Vinaigrette

1/4 c Finely chopped pitted
 ; red pepper
2 tb Minced scallion
 ; brine-cured black olives
1 sm Garlic clove; minced and
 ; teaspoon salt
 Two 1-inch thick swordfish
1/4 c Finely chopped drained
5 tb olive oil
 ; flat-leafed
1 tb Drained bottled capers;
1 Flat anchovy fillet; minced
1 1/2 tb Balsamic or red-wine vinegar
3 tb Finely chopped fresh parsley
 Lemon wedges as an
 ; to a paste with 1/4

In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over  moderately high heat until it is hot but not smoking and in it saute the  swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until  they are just cooked through. While the fish is cooking, in a small bowl  stir together the olives, the roasted red pepper, the parsley, the capers,  the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3  1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish  to plates, spoon the sauce over it, and serve it with lemon wedges.    Serves 2.    Gourmet February 1990

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 1 servings

Calories: 153
Calories from Fat: 153 (100%)

Amt Per Serving		% DV

	Total Fat 17g	23 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 6.2mg		0 %
Potassium 58.3mg		2 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.3g
Protein 0.3g		0 %
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.

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Calories per serving: 153

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