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id
455
Name
Sicilian-Style Swordfish
Main Dish Category
Main Dish
Secondary Dish Category
Main Ingredient
Swordfish
Other Ingredient
Kalamata olives
Number of People
4
List of Ingredients
2 ripe tomatoes, halved, seeded, and diced
8 pitted kalamata olives, sliced
2 T. golden raisins
2 tsp. drained capers
2 tsp. red-wine vinegar
1 small garlic clove, minced
4 6-oz. swordfish steaks, about 3/4-inch thick
1/4 tsp. salt
2 T. pine nuts, toasted
2 T. thinly sliced fresh basil
Description
To make the relish, combine the tomatoes, olives, raisins, capers, vinegar, and garlic in a small bowl.
Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-high fire.
Sprinkle both sides of the swordfish with the salt and place on the grill rack. Grill, covered, until the swordfish is just opaque in the center, 4 to 5 minutes on each side.
Stir the pine nuts into the tomato relish. Spoon on top of the swordfish and sprinkle with the basil.
Time
10 minutes prep plus 8 minutes cooking
Cooking Type
Barbecue
Difficulty (1-5)
1
Notes
Per serving (1 swordfish steak and 1/2 cup relish): 237 calories, 11 g fat, 2 g saturated fat, 0 g trans fat, 80 mg cholesterol, 368 mg sodium, 8 g carbohydrates, 1 g fiber, 27 g protein, 34 mg calcium.
6 Points+ per serving
Origin
Weight Watchers
Image