Directions:
- 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.
- Cover and turn off the heat; let the fish sit in the liquid for about 10 minutes.
- 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).
- Toss the fish mixture with the parsley, capers, shallot, olive oil, salt, and pepper; add lemon juice, then taste and adjust seasoning as needed.
- May serve on a bed of salad greens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.87 Kcal (1980 kJ) | ||
| Calories from fat | 271.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.19g | 46% | |
|---|---|---|---|
| Cholesterol | 93.53mg | 31% | |
| Sodium | 1139.29mg | 47% | |
| Potassium | 595.84mg | 13% | |
| Total Carbs | 23.94g | 8% | |
| Sugars | 2.28g | 9% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 28.87g | 58% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 1.9mg | 11% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 213 Kcal (892 kJ) | ||
| Calories from fat | 122.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.6g | 46% | |
|---|---|---|---|
| Cholesterol | 42.13mg | 31% | |
| Sodium | 513.19mg | 47% | |
| Potassium | 268.4mg | 13% | |
| Total Carbs | 10.78g | 8% | |
| Sugars | 1.02g | 9% | |
| Dietary Fiber | 0.76g | 7% | |
| Protein | 13g | 58% | |
| Vitamin C | 5.5mg | 20% | |
| Iron | 0.9mg | 11% | |
| Calcium | 20.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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