Bacon makes everything better.
Source: posted by iconoclast137
1) Cut the bacon into tiny strips and cook over medium heat until crispy and delicious. Reserve 1 tablespoon of bacon fat.
2) Put bacon onto a paper towel to drain excess fat.
3) In a bowl, mix together 1 tablespoon of the bacon fat, 1/4 cup canola (not olive) oil, minced red onion, red wine vinegar and dijon mustard. Whisk together using a whisk or similar whisking implement. It should resemble a very liquid-ey red onion salsa.
4) Heat 2 tablespoons butter and vegetable oil in a pan just big enough to hold the swordfish fillets. Pat the fillets dry with paper towels and generously season with salt and pepper.
5) When the oil/butter is hot enough, add the swordfish steaks to the pan and cook for about 5 minutes on each side. The steaks are done when they flake with a fork.
6) Place one swordfish steak on each plate. Crumble the bacon and add it to the vinaigrette mixture. Whisk again. Add parsley if desired and then spoon the vinaigrette over the swordfish steaks.
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 412 | ||
Calories from Fat: 374 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.5g | 55 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 18.7g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 53.3mg | 16 % | |
Sodium 363.2mg | 13 % | |
Potassium 164.9mg | 4 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 5.7g | ||
Protein 4g | 6 % | |
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: 412
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