Swordfish With Lemon Relish
|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|
Prepare Lemon Peel Relish.
Bake in a 350° oven until lightly toasted (about 10 minutes).
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.
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