Swordfish with Maque Choux
- Number of Servings: 6
Ingredients
3 Tbsp butter1 cup of chopped onions1/2 cup of bell peppers ( i used red and purple but any will work)3 tbsp finely chopped jalapeno pepper1 1/2 Tbsp minced garlic3 cups fresh corn kernels1 tsp smoked paprika1 1/2 cups chopped tomato1 Tbsp chopped fresh basil1 1/2 tsp of saltdash of ground pepper2 Tbsp olive oil6 swordfish fillets
Melt butter in a saucepan over med-high heat; add onion, bell pepper, jalapeno and garlic to pan. Reduce heat to med-low and cook 7 min or until vegetables are tender. Add corn and paprika; cook 5 min stirring occasionally. Remove from heat. Stir in basil, 1/2 tsp salt and pepper.
Heat a skillet over med-high heat add olive oil. salt and pepper one side of Swordfish fillet place salted side down in pan cook till browned, salt and pepper other side. Flip and cooked till browned. Place cooked swordfish on top of maque choux when plating.
Number of Servings: 6
Recipe submitted by SparkPeople user KBAUER219.
Heat a skillet over med-high heat add olive oil. salt and pepper one side of Swordfish fillet place salted side down in pan cook till browned, salt and pepper other side. Flip and cooked till browned. Place cooked swordfish on top of maque choux when plating.
Number of Servings: 6
Recipe submitted by SparkPeople user KBAUER219.
Nutritional Info Amount Per Serving
- Calories: 348.4
- Total Fat: 16.9 g
- Cholesterol: 68.3 mg
- Sodium: 761.3 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 3.5 g
- Protein: 30.5 g
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