Baked Swordfish with Olive Relish
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 3 tablespoons olive oil
- 1 tablespoon minced fresh parsley
- 1 teaspoon red wine vinegar
- 2 teaspoons drained capers
- 1 large garlic clove, minced
- Carbohydrate 2 g(1%)
- Cholesterol 114 mg(38%)
- Fat 24 g(37%)
- Fiber 1 g(3%)
- Protein 34 g(69%)
- Saturated Fat 4 g(22%)
- Sodium 387 mg(16%)
- Calories 367
Preparation Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon 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 400°F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon olive relish over swordfish and serve.
Preparation Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon 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 400°F. Place swordfish steaks on large baking sheet. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake just until fish is cooked through, about 10 minutes. Transfer to platter. Spoon olive relish over swordfish and serve.
