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RECIPE # 4453 SWORDFISH WITH TOMATO BASIL CAPER SAUCE Tuesday March 23, 2010

RECIPE # 4453 SWORDFISH WITH TOMATO BASIL CAPER SAUCE Tuesday March 23, 2010

CREATED Mar 23, 2010

VICKY MURPHY / INLAND SEAFOOD

Swordfish with Tomato Basil Caper Sauce 

  • 4 Swordfish steaks (about 6 oz. each)
  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion
  • 2 cloves garlic, minced
  • 1 (28 oz.) can plum tomatoes, partly drained
  • ¼ cup dry white wine
  • ½ cup chopped fresh basil
  • 2 tablespoons capers, drained
  • Nonstick vegetable cooking spray
  • Salt and pepper to taste
  • Fresh basil leaves for garnish, optional 

Heat oil in saucepan over medium heat.  Add onions, reduce heat to low and cook 10 minutes.  Add garlic and cook 30 seconds.  Add the tomatoes, using a spoon to break into pieces.  Simmer 15 minutes; add wine and cook 10 minutes more to reduce liquid.  Stir basil and capers into tomato mixture and cook 1 minute. Preheat grill and allow to burn down to white coats.  Spray fish with nonstick vegetable cooking spray and sprinkle lightly with salt and generously with pepper.  Grill over high heat 5 minutes on each side or until the center is cooked through. Spoon tomato sauce on plate and place fish on top.  Garnish with fresh basil.  Makes 4 servings.

Per Serving:

250 calories

12 g. fat

44 mg. cholesterol

10 g. carbohydrates,

24 g. protein

2 g. fiber

153 mg. sodium

Swordfish with Sauce Dijon

 

                                    2          lbs. swordfish steaks                            

                                    1/4       cup oil of your choice                                       

                                    2          tablespoons tarragon vinegar                            

                                    1          teaspoon salt                           

                                    1          clove garlic, sliced

                                    1/4       teaspoon paprika

                                                Dash cayenne

                                                Sauce Dijon (recipe below)      

 

            Place fish steaks in shallow dish.  Combine oil, vinegar, salt, paprika, garlic and cayenne in a small bowl; pour over steaks.  Cover and refrigerate at least 2 hours, turning several times.             To broil fish:  Place steaks on a well-oiled broiler pan.  Broil about 3 inches from source of heat for 4-6 minutes, basting with marinade.  Turn steaks carefully.  Baste.  Broil an additional 4-7 minutes or until fish flakes easily when tested with a fork, basting with marinade several times.  Serve with Sauce Dijon.  To grill fish:  Place steaks on a well-oiled grill that is medium-hot.  Grill for 4-5 minutes, basting with marinade.  Turn steaks carefully.  Baste.  Grill for an additional 4-6 minutes or until fish flakes easily when tested with a fork, basting with marinade several times.  Serve with Sauce Dijon.

                                      Sauce Dijon

            2          egg yolks, beaten                                  1          tablespoon sugar

            1/4       cup water                                             1/4       teaspoon salt

            2          tablespoons tarragon vinegar                 1/2       cup sour cream

            1          tablespoon Dijon mustard

             Combine egg yolks, water, vinegar, mustard, sugar and salt in a small saucepan; mix well.  Cook over low heat stirring constantly until thickened.  Stir in sour cream.  Serve warm.  Makes one cup sauce.