Photo: Gregor Moser
Swordfish with Olive, Pinenut, and Parsley Relish
9 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
396
Calories
6g
Protein
34g
Fat
17g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Swordfish | 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
- 4 5- to 6-ounce swordfish steaks
- 1/2 teaspoon plus 1/8 teaspoon dried crushed red pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/4 cups thinly sliced shallots
- 2 large garlic cloves, minced
- 1/2 cup pitted brine-cured green olives, quartered lengthwise
- 3 tablespoons pine nuts, toasted
- 1/2 cup chopped fresh Italian parsley
- 1/3 cup dry white wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes