Swordfish

Swordfish in a spicy sofrito sauce captures the flavors of Spain.

Linda Gassenheimer, Tribune News Services

This is a quick dish, swordfish in a spicy sofrito sauce that captures the flavors of Spain. The combination of onion, tomato, garlic and oil is used in many cuisines. The Spanish call it sofrito, and it forms the base for many Spanish dishes. Here is a simple version that will go with fish, chicken or vegetables.

Serve it over a bed of linguine with pimentos to complete the meal.

Helpful hints: The spicy heat is up to you. Add more hot pepper sauce if you like it hot. To shorten preparation time, buy diced onions and green pepper from the produce section of the supermarket.

Countdown: Place water for linguine on to boil.Prepare all ingredients. Make swordfish dish. Boil linguine.

Shopping list: 3/4 pound swordfish steaks,1 green bell pepper, 2 tomatoes, 1 small bottle hot pepper sauce, 1/4 pound whole wheat linguine and 1 small jar sliced pimentos.

Staples: olive oil, onion, minced garlic, salt and black peppercorns.

Swordfish in sofrito sauce

Makes: 2 servings

Ingredients

2 teaspoons olive oil

3/4 pound swordfish steaks

1/2 cup onion slices (about 2 inches)

2 teaspoons minced garlic

1 cup green bell pepper slices (about 2 inches)

1 cup tomatoes cut into 1 inch pieces

Several drops hot pepper sauce

Salt and freshly ground black pepper

Directions

Heat olive oil in a nonstick skillet over medium-high heat. Add swordfish and cook 3 minutes, turn and cook 2 minutes. Remove from skillet to a plate. Add onion, garlic, green bell peppers and tomatoes to skillet. Sauté 5 minutes. Add hot pepper sauce. Return swordfish to skillet. Lower heat and cook 1 minute for 3/4-inch thick fillet. Cook a little longer for thicker fillet. Add salt and pepper to taste. Serve over linguine and spoon sauce on top.

Nutritional analysis per serving: 289 calories (36.4 percent from fat), 11.7 g fat (2.6 g saturated,4.8 g monounsaturated), 66 mg cholesterol, 35.5 g protein, 10.3 g carbohydrates, 2.6 g fiber, 173 mg sodium.

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Linguine and pimentos

Makes: 2 servings.

Ingredients

1/4 pound whole wheat linguine

1/2 cup drained, sliced pimentos

Salt and freshly ground black pepper

Directions

Bring a large saucepan filled with water to a boil. Add the linguine and cook 3 minutes for fresh or 8 minutes for dried linguine. Drain and add pimentos, salt and pepper to taste. Toss well.

Nutritional information per serving: 197 calories (7 percent from fat), 1.6 g fat (0.4 g saturated, 0.6 g monounsaturated), no cholesterol,4.7 g protein, 41.2 g carbohydrates, 3.3 g fiber, 13 mg sodium.

— Recipes by Recipe by Linda Gassenheimer

Copyright 2018 Tribune Content Agency.

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