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Suggest a better descriptionSeason swordfish with sea salt and freshly ground black pepper. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14inch saute pan, heat olive oil, garlic and jalapenos and cook until softened but not browned, about 5 to 6 minutes. Add tomatoes, white wine and swordfish and simmer 5 to 6 minutes, until swordfish is just cooked. Add mint leaves and stir through. Remove from heat. Cook pasta according to package instructions until just al dente and drain. Pour hot pasta into pan with swordfish and stir to mix. Pour into warm serving dish, sprinkle with fennel and serve. Yield: 4 servings Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #284 Date: Thu, 7 Nov 1996 20:28:21 -0500 (EST) From: Sue
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Serving Size: 1 Serving (1063g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 760 | ||
Calories from Fat: 732 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.3g | 108 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 59.1g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.8mg | 1 % | |
Potassium 230.5mg | 6 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 1.5g | ||
Protein 1.5g | 2 % | |
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: 760
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