Grilled Swordfish with Vegetables Basquaise Recipe

Name: Grilled Swordfish with Vegetables Basquaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. paprika; 3/4 tsp. ground ginger; 1/2 tsp. sugar; 1/2 tsp. Freshly ground black pepper; 1/4 tsp. salt; 4 swordfish steaks; 1 tbsp. olive oil; 1 tbsp. olive oil; 1 small onion; 3 clove garlic; 1 red bell pepper; 1 green bell pepper; 2 c. chopped tomatoes with their juice; 13 c. green olives; 13 c. chopped fresh basil; 1/2 tsp. salt

Servings: persons

2 tsp. paprika
3/4 tsp. ground ginger
1/2 tsp. sugar
1/2 tsp. Freshly ground black pepper
1/4 tsp. salt
4 swordfish steaks
1 tbsp. olive oil
1 tbsp. olive oil
1 small onion
3 clove garlic
1 red bell pepper
1 green bell pepper
2 c. chopped tomatoes with their juice
13 c. green olives
13 c. chopped fresh basil
1/2 tsp. salt

1
In small bowl, stir together paprika, ginger, sugar, pepper and salt.
2
Rub mixture onto both sides of fish steaks, cover and refrigerate 30 minutes.
3
Meanwhile, make Vegetables Basquaise and keep warm.
4
Preheat broiler or prepare grill.
5
Rub oil over both sides of fish steaks.
6
Broil on broiler pan 6 inches from heat 3 minutes per side, or until just cooked through when tested with fork.
7
Or grill fish over medium heat for 3 minutes per side.
8
Serve with vegetables spooned over top of each steak.Nutrition information is based on 1 swordfish steak without vegetables
9
Vegetable Basquaise: In 10-inch skillet, heat 1 tablespoon olive oil over low heat.
10
Add 1 minced small onion and 3 minced garlic cloves and cook, stirring frequently about 7 minutes, or until onion is tender.
11
Stir in 2 bell peppers ( 1 red and 1 green, cut into 1/2-inch squares) and cook, stirring frequently, 8 to 10 minutes, or until soft.
12
Add 2 cups chopped tomatoes with their juice, 1/3 cup pitted and coarsely chopped green olives, 1/3 cup chopped fresh basil, and 1/2 teaspoon salt and bring to a boil.
13
Reduce to a simmer and cook about 10 minutes, or until lightly thickened.Makes 3 cups/90 calories, 5 g fat per 3/4 cup

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tsp. paprika, 3/4 tsp. ground ginger, 1/2 tsp. sugar, 1/2 tsp. Freshly ground black pepper, and more.

Yes, Grilled Swordfish with Vegetables Basquaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Swordfish with Vegetables Basquaise

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