Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
203
Calories
4g
Protein
15g
Fat
19g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Swordfish | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Olive oil for coating
- 4 swordfish steaks, each about 1/2 lb.
- 1 Tbs. garlic powder
- 1 Tbs. dried basil
- 1 tsp. fennel seeds, ground in a mortar or spice
- grinder
- 1⁄4 tsp. hot red pepper flakes
- 1 1⁄2 tsp. salt
- 1 tsp. lemon pepper or freshly ground black pepper
- 1⁄4 cup chopped pitted Sicilian or other cured
- black olives
- 1 cup chopped tomatoes
- 1⁄4 cup chopped fresh basil
- 3 garlic cloves, minced
- 1⁄4 tsp. cayenne pepper
- 2 Tbs. extra-virgin olive oil
- Juice of 1⁄2 lemon
- Salt, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes