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.
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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