4 swordfish steaks, each 5 ounces, and 3/4- to 1-inch thick
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons olive oil or canola oil
1 red onion, thinly sliced
2 cloves garlic, minced
1 cup vegetable stock or broth
1/2 cup golden raisins
2 tablespoons red wine vinegar
1 small lemon, thinly sliced
2 tablespoons crumbled feta cheese
1 tablespoon chopped fresh marjoram or oregano
1 tablespoon capers, rinsed
Instructions
Directions
Sprinkle the swordfish steaks on both sides with 1/4 teaspoon
of the salt and 1/8 teaspoon of the pepper. In a large, nonstick
frying pan, heat 1 teaspoon of the oil over medium-high heat.
Add the fish to the pan and sear on both sides until lightly
browned, about 2 minutes on each side. Transfer to a plate and
keep warm.
Reduce the heat to medium and add the remaining 1/2 teaspoon
oil to the pan. Add the onion and garlic and saute for 1 minute.
Stir in the stock, raisins and vinegar. Return the swordfish to the
pan and top with the lemon slices. Cover and simmer until the
fish is opaque throughout when tested with the tip of a knife, 3
to 4 minutes.
Remove the lemon slices from the fish and set aside. Transfer
the swordfish steaks to warmed individual plates. Stir the feta,
the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, the
marjoram, and the capers into the pan juices. Remove from the
heat. Spoon some sauce over each swordfish steak and top with
the reserved lemon slices. Serve immediately.
Nutritional Analysis (per serving)
Calories 277
Monounsaturated fat 4 g
Protein 30 g
Cholesterol 59 mg
Carbohydrate 19 g
Sodium 700 mg
Total fat 9 g Fiber 1 g
Saturated fat 3 g
Dietitian's tip-
This Mediterranean-style swordfish dish goes from stove to
table in less than 20 minutes.
Note- The Food and Drug Administration recommends that
women who might become pregnant, pregnant women, nursing
mothers and children younger than age 5 should avoid eating
swordfish because they may contain high levels of mercury and
other toxins. Substitutes for swordfish include halibut, mahi-
mahi, sea bass, cod, snapper or other firm-textured fish.
Originally Submitted
7/16/2009
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