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Ingredientes
- 1/3 c. Minced pitted green brine-cured olives, (such as Greek orItalian)
- 1/3 c. Minced pitted black brine-cured olives, (such as Kalamata)
- 1/4 c. Minced roasted red peppers from jar
- 1 Tbsp. Chopped fresh parsley
- 2 x Anchovy fillets, chopped
- 2 tsp Liquid removed capers
- 1 tsp Red wine vinegar
- 1 lrg Garlic clove, chopped
- 3 Tbsp. Extra virgin olive oil
- 4 x Swordfish steaks, (about 3/4 inch thick) (6-oz)
Direcciones
- Combine all olives, roasted peppers, parsley, chopped anchovies, capers, vinegar and garlic in small bowl. Stir in 1 Tbsp. extra virgin olive oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature. )
- Preheat oven to 400F. Place swordfish steaks on large baking sheet.
- Brush swordfish on both sides with remaining 2 Tbsp. extra virgin olive oil.
- Season with salt and pepper. Bake just till fish is cooked through, about 10 min. Transfer to platter. Spoon olive relish over swordfish and serve.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 85g | |
| Calories 368 | |
| Calories from Fat 359 | 98% |
| Total Fat 40.63g | 51% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 174mg | 7% |
| Potassium 78mg | 2% |
| Total Carbs 1.94g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.79g | 1% |
| Protein 0.51g | 1% |
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