Swordfish
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sundried tomatoes
marinated |
*
|
| 8 | each |
kalamata olives
pitted |
*
|
| 1 | each |
lemon
thinly sliced |
|
| 2 | each |
swordfish steaks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sundried tomatoes
marinated |
*
|
| 8 | each |
kalamata olives
pitted |
*
|
| 1 | each |
lemon
thinly sliced |
|
| 2 | each |
swordfish steaks
|
*
|
Directions
Blend tomatoes with 8 pitted Kalamata olives.
Lay lemon slice on the bottom of baking dish .
Place swordfish steak on the top and spread the sundried tomato and olive mixture onto the swordfish.
Bake for 17 to 20 minutes in a preheated oven.
