Swordfish With Mushroom And Tomato Sauce
|Butter flavored vegetable cooking spray||1|
|Reduced calorie margarine||2 Teaspoon|
|Swordfish steaks||16 Ounce (4 Pieces, 4 Ounce Each, 3/4 Inch Thick)|
|Chopped fresh shiitake mushrooms||2 Cup (32 tbs)|
|Seeded chopped tomato||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Chablis/Other dry white wine||1⁄4 Cup (4 tbs)|
|Clam juice||1⁄4 Cup (4 tbs)|
|No salt added tomato paste||2 Tablespoon|
|Minced garlic||2 Teaspoon|
|Minced fresh thyme||1 Teaspoon|
|Ground cumin||14 Teaspoon|
|Lemon juice||1 Tablespoon|
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium heat until hot.
Add swordfish, and cook 3 minutes on each side; set aside, and keep warm.
Wipe skillet dry with a paper towel.
Coat skillet with cooking spray.
Add mushrooms, and saute 1 minute.
Add tomato and next 7 ingredients, stirring well.
Top with fish; cover and cook over medium heat 5 minutes or until fish flakes easily when tested with a fork.
Transfer fish to a serving platter.
Stir lemon juice into tomato mixture, and spoon over fish.