Pesce Spada Al A Tapenade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Fresh Swordfish Steaks1 TBS Olive Oil2 Shallots – chopped8 sliced cherry tomatoes2 tsp minced garlicsalt and pepper1 TBS chopped black olives2 tsp capers – chop1 TBS Balsamic Vinegar1 TBS honey1 TBS toasted pine nuts1 TBS chopped sun dried tomatoes (packed in oil)1 TBS fresh chopped basil
2 Servings
FISH:
Heat grill to high. Brush fish with oil, salt and pepper both sides and grill approximately 4 minutes per side depending on thickness.
TAPENADE:
Heat saute pan on medium heat. Add oil and wait 1 minute. Add the shallots, cherry tomatoes, garlic and salt,pepper and saute 5 minutes. Add the olives, capers, balsamic vinegar and stir around. Remove from heat. Add the honey, pine nuts, sun dried tomatoes, and basil. Serve on top of the fish.
Number of Servings: 2
Recipe submitted by SparkPeople user APPLECRUMBLES.
FISH:
Heat grill to high. Brush fish with oil, salt and pepper both sides and grill approximately 4 minutes per side depending on thickness.
TAPENADE:
Heat saute pan on medium heat. Add oil and wait 1 minute. Add the shallots, cherry tomatoes, garlic and salt,pepper and saute 5 minutes. Add the olives, capers, balsamic vinegar and stir around. Remove from heat. Add the honey, pine nuts, sun dried tomatoes, and basil. Serve on top of the fish.
Number of Servings: 2
Recipe submitted by SparkPeople user APPLECRUMBLES.
Nutritional Info Amount Per Serving
- Calories: 333.8
- Total Fat: 16.2 g
- Cholesterol: 53.0 mg
- Sodium: 386.0 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.0 g
- Protein: 29.4 g