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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a saucepan of water to a boil and add salt; turn the heat to med-low and add the swordfish; 30 seconds later, add the shrimp and scallops. | 2. Cover and turn off the heat; let the fish sit in the liquid for about 10 minutes. | 3. Drain and cool, then chill (you can prepare the fish to this point up to 24 hours in advance; cover and refrigerate until you are ready to eat). | 4. Toss the fish mixture with the parsley, capers, shallot, olive oil, salt, and pepper; add lemon juice, then taste and adjust seasoning as needed. | 5. May serve on a bed of salad greens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt				-	-	-	-
black pepper				-	-	-	-
swordfish	1/2	lb	skinned cut	326.4007	0.0	44.5628	15.0734
shrimp	1/2		peeled	192.6671	0.0	45.5601	1.156
sea scallop	1/2		cut	-	-	-	-
parsley	1/2	cup	minced	10.8	1.899	0.8909999999999999	0.237
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
shallot	1		minced	115.2	26.88	4.0	0.16
extra virgin olive oil	1/4	cup		-	-	-	-
lemon juice				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.