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    You are in: Home / Recipes / Fettuccine With Swordfish Recipe
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    Fettuccine With Swordfish

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    • on September 30, 2009

      As written we found this to be pretty bland. I subbed basil - which has a mintyness to it for the mint as it was too cold, dark and rainy to go foraging for my mint. I also used albacore in place of the swordfish as they are similar in taste and texture. I ended up adding several cloves of garlic and garlic granules, pepper, pesto and red wine to give it some umph. After reading the notes I only lightly salted the fish, and didn't salt the onions but my plum tomatoes from Trader Joe's have no added salt so I needed to add salt to the sauce in the end. I make a similar dish with chicken but use a jar of TJ's marinara sauce, (this is one of those great no brainer quick meals). I really liked the alternative of using fish, that along with serving it over whole wheat pasta made this a very healthy dinner choice. Made for PAC Fall 09

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    Nutritional Facts for Fettuccine With Swordfish

    Serving Size: 1 (428 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 895.5
    Calories from Fat 321
    Total Fat 35.7 g
    Saturated Fat 5.9 g
    Cholesterol 66.3 mg
    Sodium 164.7 mg
    Total Carbohydrate 91.5 g
    Dietary Fiber 5.1 g
    Sugars 5.6 g
    Protein 49.5 g


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