Sicilian Swordfish served with a sweet-sour sauce
Passing by the fish case in the market, I noticed some very fresh swordfish. I decided to buy some and complement the richness of the fish by adding the aromatic flavors of lemon, rosemary and garlic.
Orzo is a rice-shaped pasta. It gives a lighter feel than larger pasta. Fresh spinach gives a vibrant color and adds flavor. I added it after the orzo is cooked so that it just wilts in the heat of the pasta.
HELPFUL HINTS
› Other short-cut pasta such as penne or elbow can be used.
› Two crushed garlic cloves can be used instead of minced garlic.
› Two teaspoons of sugar may be used in place of honey.
SHOPPING LIST
› To buy: 1 lemon, 1 container minced garlic, 1 bunch fresh rosemary or 1 bottle dried rosemary, 1 bottle honey, 2 6-ounce fresh swordfish steaks, 1 bottle capers, 1 box orzo, 1 bag washed, ready-to-eat spinach.
› Staples: olive oil, salt and freshly ground black peppercorns.
Rosemary, Lemon and Garlic Swordfish
Zest of 1 lemon
2 tablespoons lemon juice
1 1/2 tablespoons olive oil, divided use
1 teaspoon minced garlic
2 tablespoons fresh rosemary or
2 teaspoons dried rosemary
2 teaspoons honey 2 (6-ounce) swordfish steaks
1 tablespoon drained capers
Mix lemon zest, lemon juice, 1 tablespoon olive oil, garlic, rosemary and honey together in a small bowl for the sauce. Place a mediumsize nonstick skillet over medium-high heat. Add the sauce to the skillet, and cook 2 minutes. Remove the sauce to the bowl, and add the remaining 1/2 tablespoon oil to the same skillet. Add the swordfish steaks to the skillet. Saute 4 minutes. Turn steaks over, and spoon the sauce over the swordfish. Cover the skillet with a lid, and cook 4 minutes. A meat thermometer should read 130 degrees. Place the steaks on two dinner plates, and spoon the sauce and capers on top.
Yield 2 servings.
Per serving: 335 calories (47% from fat), 17.6 grams fat (3.6 grams saturated, 7.6 grams monounsaturated), 66 milligrams cholesterol, 34.2 grams protein, 10.1 grams carbohydrates, 1.7 grams fiber, 760 milligrams sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”