Grilled Swordfish Puttanesca |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Good with a side of pasta, and other types of ish (tuna, halibut, bluefish) can be used. From Diabtetes Cooking for Everyone , by Carol Gelles. Exchanges: 3 1/4 very lean meat, 3/4 vegetable, 1 fat. Ingredients:
1 1/2 teaspoons olive oil |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 (14 ounce) can whole peeled tomatoes in puree |
1 teaspoon sugar |
1/8 teaspoon red pepper flakes |
2 anchovies, mashed |
1/3 cup chopped black olives |
1/3 cup chopped fresh parsley |
1 tablespoon capers, chopped |
salt |
1 1/2 lbs swordfish steaks, about 1/2-inch thick |
Directions:
1. Preheat grill or broiler.
2. In a medium nonstick skillet,heat the oil over medium-high heat. Add onion and garlic and cook, stirring, 2 minutes until onion is slightly softened. Stir in the tomatoes with puree, breaking the fruit up with the side of a spoon. Add the sugar and the pepper flakes. Bring to a boil, then reduce heat and simmer, covered, 10 minutes. Stir in the remaining ingredients (except fish) and simmer, uncovered, 5 minutes.
3. While the sauce is simmering, grill or broil the fish2 to 3 minutes on each side. Serve with sauce on the side.
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