Pesce Spada Al A Tapenade
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Pesce Spada Al A Tapenade calories by ingredient
Introduction
Grilled swordfish topped with a tasty twist to a tapenade. Grilled swordfish topped with a tasty twist to a tapenade.Number of Servings: 2
Ingredients
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2 Fresh Swordfish Steaks
1 TBS Olive Oil
2 Shallots – chopped
8 sliced cherry tomatoes
2 tsp minced garlic
salt and pepper
1 TBS chopped black olives
2 tsp capers – chop
1 TBS Balsamic Vinegar
1 TBS honey
1 TBS toasted pine nuts
1 TBS chopped sun dried tomatoes (packed in oil)
1 TBS fresh chopped basil
Directions
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.
Member Ratings For This Recipe
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