Swordfish with Tomato & Basil
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
tomatoes
ripe, sliced |
|
| 4 | large |
basil
|
*
|
| ¾ | each |
swordfish steaks
|
*
|
| ½ | teaspoon |
olive oil
|
|
| ½ | teaspoon |
lemon juice
fresh |
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
tomatoes
ripe, sliced |
|
| 4 | large |
basil
|
*
|
| 0.8 | each |
swordfish steaks
|
*
|
| 2.5 | ml |
olive oil
|
|
| 2.5 | ml |
lemon juice
fresh |
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
- Arrange tomato slices in a single layer on a large dinner plate Place 2 basil leaves on top.
Center swordfish over tomatoes.
Add oil, lemon juice, salt, and pepper.
Place remain basil leaves on top of fish.
Cover tightly with plastic wrap. Cook at 100% for 4 minutes.
- Remove from oven. Pierce plastic and let stand, covered, for 2 minutes.
Uncover and serve hot.
