Directions:
- Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté shallots with salt to taste, stirring, 1 minute.
- Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes.
- Turn fish over and add wine, vinegar, capers, and water. Simmer mixture 3 minutes, or until fish is just cooked through.
- Transfer fish to 2 plates and stir parsley into sauce. Spoon sauce over fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.49 Kcal (1007 kJ) | ||
| Calories from fat | 83.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 14% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 146.01mg | 6% | |
| Potassium | 603.83mg | 13% | |
| Total Carbs | 31.98g | 11% | |
| Sugars | 15.91g | 64% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 5.16g | 10% | |
| Vitamin C | 15.9mg | 26% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 74.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 102.52 Kcal (429 kJ) | ||
| Calories from fat | 35.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 14% | |
|---|---|---|---|
| Cholesterol | 6.51mg | 5% | |
| Sodium | 62.24mg | 6% | |
| Potassium | 257.41mg | 13% | |
| Total Carbs | 13.63g | 11% | |
| Sugars | 6.78g | 64% | |
| Dietary Fiber | 2.19g | 21% | |
| Protein | 2.2g | 10% | |
| Vitamin C | 6.8mg | 26% | |
| Iron | 0.9mg | 11% | |
| Calcium | 31.9mg | 7% | |
* 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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