Swordfish with Maque Choux

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4.3 of 5 (6)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Swordfish with Maque Choux calories by ingredient

Introduction

I took parts of this recipe from Cooking Light Magazine. I took parts of this recipe from Cooking Light Magazine.

Number of Servings: 6

Ingredients

3 Tbsp butter

1 cup of chopped onions

1/2 cup of bell peppers ( i used red and purple but any will work)

3 tbsp finely chopped jalapeno pepper

1 1/2 Tbsp minced garlic

3 cups fresh corn kernels

1 tsp smoked paprika

1 1/2 cups chopped tomato

1 Tbsp chopped fresh basil

1 1/2 tsp of salt

dash of ground pepper

2 Tbsp olive oil

6 swordfish fillets

Directions

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.