Swordfish and tomatoes with basil sauce
2
Points®
Total time: 36 min • Prep: 20 min • Cook: 16 min • Serves: 4 • Difficulty: Easy
We used walnuts in the sauce but you could substitute in any of your favorite nuts.
Ingredients
Cooking spray
4 spray(s)
Plum tomato
4 medium, halved
Cherry tomatoes
1 cup(s)
Fresh basil
1½ cup(s), lightly packed
Chicken broth
3 Tbsp
Grated Parmesan cheese
3 Tbsp
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
1 Tbsp
Garlic
1 clove(s), chopped
Fresh lemon juice
2 tsp
Olive oil
3 tsp, divided
Table salt
½ tsp, divided
Black pepper
½ tsp, divided
Uncooked swordfish
20 oz, 4 (5-oz) steaks
Instructions
1
Coat a broiler pan with cooking spray; preheat broiler.
2
Place all tomatoes on broiler pan and lightly spray with olive oil cooking spray. Broil 5 inches from heat until tomatoes are softened, about 8 minutes.
3
Meanwhile, to make sauce, combine basil, broth, Parmesan, walnuts, garlic, lemon juice, 1 tsp oil, 1/4 tsp salt, and 1/4 tsp pepper in blender or food processor, and pulse until finely chopped. Set aside.
4
Heat remaining 2 tsp oil in large skillet over medium-high heat. Sprinkle fish with remaining 1/4 tsp salt and remaining 1/4 tsp pepper. Add fish to skillet and cook, turning once, until fish flakes easily with a fork, about 8 minutes.
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 tbsp sauce
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