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Swordfish with Red Pepper Sauce and Potatoes
INGRIDSTEVENS9Ingredients
40Minutes
370Calories
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Description
Cooking Light
Ingredients
US|METRIC
4 SERVINGS
- 24 oz. swordfish steaks
- 3/4 tsp. kosher salt (divided)
- 1/2 tsp. ground black pepper (freshly, divided)
- 3/4 lb. new potatoes (about 12)
- 1 cup roasted red bell peppers (bottled, rinsed and drained)
- 3 Tbsp. slivered almonds
- 7 tsp. olive oil (divided)
- 1 garlic clove (small, crushed)
- flat-leaf parsley (Chopped, optional)
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Directions
- Rinse swordfish; pat dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cut potatoes in half lengthwise. Place a vegetable steamer in a large saucepan filled one-third full with water; bring to a boil. Add potatoes; cover and steam for 12 minutes.
- Place bell peppers, almonds, 2 tablespoons olive oil, and garlic in the bowl of a food processor; process until smooth. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; pulse to combine.
- Heat 1 teaspoon oil in a skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with potatoes and sauce. Garnish with parsley, if desired.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium1090mg45% |
| Potassium950mg27% |
| Protein37g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber3g12% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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