Olive and Tomato Swordfish
This is the Olive and Tomato Swordfish recipe.
- Prep: 15 min
- Cooking: 6 min
- Refrigeration: 8 h
Ingredients
- 1/4 cup (60 mL) olive oil
- 1 tbsp (15 mL) chopped fresh rosemary
- 2 tbsp (30 mL) chopped fresh basil
- 8 garlic cloves finely chopped
- 6 5 oz (150 g) swordfish steaks
- Arugula leaves or other seasonal greens
- 1 tbsp (15 mL) chopped fresh chives
- Olive and Tomato Butter
- 1/4 cup (60 mL) melted butter
- 2 garlic cloves finely chopped
- 2 tbsp (30 mL) tarragon wine vinegar
- 20 pitted green olives chopped
- 3 tomatoes seeded and chopped
- 1/2 medium onion chopped
- Pepper to taste
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Preparation
In bowl, combine olive oil, rosemary, basil and minced garlic. Mix well and pour over swordfish steaks in large ovenproof dish. Marinate all night in refrigerator.
In skillet, sauté marinated swordfish steaks for 3 minutes, on each side, over medium-high. Serve steak on bed of arugula leaves and top with Olive and Tomato Butter. Sprinkle with fresh chives and accompany with green vegetables.
Olive and Tomato Butter:
In bowl, blend all ingredients well including butter. Pepper to taste.
Tips
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Nutritional information
Per serving| Energy: | 345 Calories |
| Protein: | 31 g |
| Carbohydrate: | 7 g |
| Fat: | 22 g |
| Fibre: | 1.3 g |
| Sodium: | 286 mg |
| (% DV*) | |
|---|---|
| Calcium: | 3 % / 34 mg |
