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Categories: Fish and shellfish, Main courses

Swordfish paillards with sage olive oil

BACK in the '80s, a Paris chef came up with one of the smartest ideas for cooking meat ever devised. He cut veal thin and pounded it even thinner to make it as tender as possible, then seared it so ... Read more

Total time: 10 minutes | Serves 4
Note: This recipe is adapted from "New Food Fast" by Donna Hay (Whitecap Books, 1999). Have your fish market thinly slice the swordfish.
  • 1/4 cup fruity olive oil
  • About 24-30 small fresh sage leaves
  • 4 teaspoons grated lemon zest
  • Cracked black pepper
  • Salt, optional
  • 4 swordfish paillards cut from steaks, each about 1/4-inch thick (about 1 3/4 pounds)

Step 1Heat the oil in 2 large skillets over medium heat. Divide the sage and lemon zest between the skillets, add pepper to taste and cook until the sage is crisp, 2 minutes.

Step 2Lightly salt the swordfish and add 2 paillards to each pan. Cook over medium-high heat until almost cooked through, 1 minute per side. Transfer the fish to warm serving plates and spoon the sage and oil mixture over the top.

Each serving:
302 calories; 179 mg. sodium; 78 mg. cholesterol; 15 grams fat; 3 grams saturated fat; 0 carbohydrates; 40 grams protein; 0.19 gram fiber.
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