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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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 1 servings|
|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 %|
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Calories per serving: 153
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