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Swordfish with Sun-Dried Tomatoes

 

57

Yield

4

servings

Prep

1

hrs

Cook

15

min

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 each lemon
thinly slice
2 each swordfish steaks
halved
*
¼ cup olive oil
4 each tomatoes
oil-packed, drain, chop
2 tablespoons vegetable oil
reserved
1 teaspoon rosemary leaves
crushed
¼ teaspoon salt
teaspoon black pepper
freshly ground
*
1 clove garlic

Directions

Place lemon in 10" micro-safe baking dish ; arrange swordfish on top.

Combine 2 tablespoon olive oil and the 2 tablespoon oil from tomatoes; pour over fish.

Sprinkle with rosemary, salt and pepper.

Let stand covered at room temperature 1 hour.

Process tomatoes, garlic and remaining olive oil in blender to form paste.

Cover fish with microwave-safe plastic wrap, turn back 1 corner, and micro HIGH 4 minutes.

Spread tomato paste over fish.

Cover with wrap, turn backk 1 corner and micro 1 minute.

Let stand covered 1 minute.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 20390% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 154mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 21% Vitamin C 36%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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