Pan Seared Peppered Swordfish
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
swordfish steaks
about 1 inch thick |
*
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
oranges
peeled, cut into slices |
|
| ½ | each |
red onion
peeled, thinly sliced |
|
| ¼ | cup |
cilantro
chopped |
|
| 3 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
swordfish steaks
about 1 inch thick |
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
oranges
peeled, cut into slices |
|
| 0.5 | each |
red onion
peeled, thinly sliced |
|
| 59 | ml |
cilantro
chopped |
|
| 45 | ml |
olive oil
|
|
Directions
Rub ground pepper into swordfish steaks and let sit for 5 minutes.
In a medium bowl, combine orange slices, onion, cilantro and olive oil.
Heat heavy skillet over medium high heat and add oil.
Add swordfish steaks and cook on either side until well browned about 3 minutes per side.
