From Redbook magazine, April 2001. I've always found this to be a winner. I've used frozen swordfish steaks and fresh; doesn't matter. A bottle of cold white wine and steamed fresh broccoli with lime butter go well...very well...with this.
My Private Note
Units: US | Metric
- 1Cook the pistachios in 1 T. of the butter in a large skillet over medium heat, stirring often until browned, 3 to 4 minutes. Remove from pan with a slotted spoon and drain on paper towels.
- 2Sprinkle swordfish steaks with salt and pepper; cook in the same large skillet over medium-high heat in 1 T. oil and remaining 1 T. butter until almost cooked, about 3 minutes on each side. Remove and place on serving platter.
- 3Add wine and lemon juice to pan and simmer 2 minutes, stir in parsley.
- 4Pour sauce over steaks and sprinkle with nuts.
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Nutritional Facts for Swordfish Steaks With Pistachio Butter Sauce
Serving Size: 1 (202 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 334.7
- Calories from Fat 164
- Total Fat 18.2 g
- Saturated Fat 6.0 g
- Cholesterol 70.5 mg
- Sodium 170.6 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 1.6 g
- Sugars 1.6 g
- Protein 31.3 g