Swordfish and tomatoes with basil sauce
8
Points®
Total time: 31 min • Prep: 15 min • Cook: 16 min • Serves: 4 • Difficulty: Easy
This gluten-free swordfish steak dinner is restaurant-quality thanks to deliciously softened broiled tomatoes and a bright basil pesto-like sauce. We used walnuts in the sauce but you could substitute in any of your favorite nuts. Never cooked fish before? Don't be intimidated! This dish only takes about 30 minutes to make and the prep work couldn't be easier. It's a great go-to recipe for nights when you want to put something fancy on the table without spending much time in the kitchen. While the protein-packed swordfish is filling on its own, you could also serve this dish with rice if you wanted to make more of a meal out of it.
Ingredients
Cooking spray
3 spray(s)
Plum tomato
4 medium
Cherry tomato(es)
1 cup(s)
Basil
1.5 cup(s)
Canned chicken broth
3 Tbsp
Grated Parmesan cheese
3 Tbsp
Chopped walnuts
1 Tbsp
Garlic
1 medium clove(s)
Fresh lemon juice
2 tsp
Olive oil
3 tsp
Table salt
0.5 tsp
Black pepper
0.5 tsp
Uncooked swordfish
20 oz
Instructions
1
1 Spray broiler rack with nonstick spray; preheat broiler.
2
2 Place all tomatoes on broiler rack and lightly spray with olive oil nonstick spray. Broil 5 inches from heat until tomatoes are softened, about 8 minutes.
3
3 Meanwhile, to make sauce, combine basil, broth, Parmesan, walnuts, garlic, lemon juice, 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in blender or food processor, and pulse until finely chopped. Set aside.
4
4 Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fish to skillet and cook, turning once, until fish flakes easily with a fork, about 8 minutes.
5
5 Divide swordfish and tomatoes evenly among 4 plates and drizzle evenly with sauce.
6
Serving size: 1 swordfish steak, 2 plum tomato halves, 2 cherry tomatoes, and 1 tablespoon sauce
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