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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees F. | 2. Place swordfish fillets on a plate and sprinkle with olive oil, if you like, or leave plain and cover with plastic wrap. Set aside. | 3. To make the sauce heat 2 or more tbsp olive in a frying pan, add chopped basil and parsley, shallots (or small onion), salt and pepper to taste. Stir gently as it cooks. | 4. When the shallots (or onion) is translucent, set aside. | 5. In a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice, salt and pepper to taste. | 6. Place the halved, prepared tomatoes on a baking tray and cover with the oil and garlic mixture. | 7. Bake in the oven for about 10 minutes or until cooked through and a bit bubbly. | 8. While sauce is baking, cook swordfish in 2 tablespoons olive oil on a hot griddle or in a non-stick frying pan until golden brown on both sides. You may add more olive oil, if necessary. | 9. To serve, place the fish on pre-heated plates with the baked tomato halves in herb sauce either alongside or on top of each fillet, and sprinkle remaining herb sauce and juices over all. | 10. Top each fillet with 3 black olive halves, 3 capers and a sprig of parsley. | 11. Note: Roasted potatoes, a green salad and a glass of wine go well with this dish. Salut! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swordfish fillet	4			100.8667	0.0	22.44	0.5667
tomato	4		peeled halved seeded	113.16	25.092	5.904	0.9840000000000001
breadcrumb	1	tablespoon		100.8667	0.0	22.44	0.5667
garlic clove	1		crushed	100.8667	0.0	22.44	0.5667
oregano leaf	1	teaspoon	chopped	100.8667	0.0	22.44	0.5667
olive oil	2 -4	tablespoons		0.0	0.0	0.0	0.0
salt pepper				100.8667	0.0	22.44	0.5667
basil leaf	4 -6		chopped	100.8667	0.0	22.44	0.5667
italian parsley	4 -6		chopped	100.8667	0.0	22.44	0.5667
shallot	4		chopped	460.8	107.52	16.0	0.64
lemon	1/2			0.6404	0.2058	0.0243	0.0066
black olive	6	seedless		100.8667	0.0	22.44	0.5667
italian parsley	4	sprigs		100.8667	0.0	22.44	0.5667
caper	12	capers		-	-	-	-

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