|Preparation Time||5 Minutes|
|Cook Time||15 Minutes|
|Total Time||20 Minutes|
|Type||Main Dish; Side Dish|
|Cook Method||Pan Searing; Braising|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; Low Carb; High Protein|
Four 5-ounce swordfish steaks, each 3/4 inch to 1 inch thick
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons olive oil or canola oil
1onion thinly sliced
2 cloves garlic, minced
1 cup vegetable stock or broth
1/2 cup golden raisins
2 tablespoons red wine vinegar
1 small lime thinly sliced
2 tablespoons crumbled feta cheese
1 tablespoon capers, rinsed
Season the both sides of the swordfish with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. In a nonstick pan, heat 1 teaspoon of oil over medium heat and sear the swordfish until lightly browned on both sides, about 2 minutes per side. Remove the fish from the pan and keep in a warm place.
With the heat still on medium, add the remaining 1/2 teaspoon of oil, the onion, and garlic to the pan and sautï¿½ for 1 minute.
Next, add the stock, raisins, vinegar, and seared swordfish to the pan. Place the lemon slices on top of the mixture. Simmer (covered) until the fish is opaque when the middle is tested with the tip of a knife, about 3-4 minutes.
Remove the lemon slices and swordfish from the pan and stir the feta, the remaining 1/2 teaspoon of salt and 1/8 teaspoon pepper, the marjoram, and the capers into the pan juices.
Remove from the heat and spoon the sauce over the swordfish steaks and top with the lemon slices. Serve immediately.
Calories: 277 cal
Total fat: 9g
Saturated fat: 3g
Monounsaturated fat: 4g