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Swordfish With Lemon Relish

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Ingredients
  French bread baguette slices 32
  Boneless, skinless swordfish steaks 1 Pound
  Dry white wine 1⁄4 Cup (4 tbs)
  Pear tomatoes 2 Small, seeded and cut into thin strips
  Parsley sprigs 4
  Salt To Taste
  Pepper To Taste
Directions

Prepare Lemon Peel Relish.
Heets.
Bake in a 350° oven until lightly toasted (about 10 minutes).
Let cool.
Rinse fish, pat dry, and cut into 16 equal pieces, each about 1 inch square.
Then cut each piece in half horizontally so that pieces are about 1/4 inch thick.
Arrange fish in a single layer in a foil-lined 10- by 15-inch rimmed baking pan.
Drizzle with wine; season to taste with salt and pepper.
Cover loosely with foil.
Bake in a 375° oven until fish is just opaque but still moist in center; cut to test (about 6 minutes).
Let cool in pan.
Up to 30 minutes before serving, spoon equal amounts of Lemon Peel Relish onto each bread slice.
Just before serving, drain fish and pat dry; set a piece atop relish on each bread slice.
Top with tomatoes and parsley sprigs.

Recipe Summary

Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Baked

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4.039285
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2901 Calories from Fat 280

% Daily Value*

Total Fat 30 g46.7%

Saturated Fat 7.2 g36.2%

Trans Fat 0 g

Cholesterol 180 mg60%

Sodium 6483 mg270.1%

Total Carbohydrates 460 g153.5%

Dietary Fiber 4.2 g16.7%

Sugars 12.6 g

Protein 156 g311.1%

Vitamin A 55.8% Vitamin C 98.2%

Calcium 9.2% Iron 17.7%

*Based on a 2000 Calorie diet

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Swordfish With Lemon Relish Recipe