Lunch: Swordfish with Two-Squash, Potato and Tomato Sauté
Have more French bread on hand to serve with this colorful main course. A dry white wine is a good match.
Ingredients
4 1-inch-thick swordfish steaks, about 8 ounces each
2 tablespoons Dijon or coarse-grained mustard
2 tablespoons fresh lime juice
1/2 cup olive oil
2 shallots, chopped
2 tablespoons chopped fresh rosemary or 1 1/2 teaspoons dried
Instructions
Place fish in glass baking dish. Combine mustard and lime juice in small bowl. Gradually whisk in oil. Add shallots, rosemary and generous amount of pepper. Spoon marinade over fish, turning to coat. Let stand at room temperature 30 minutes or chill 3 hours.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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