Grilled Swordfish Puttanesca
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Good with a side of pasta, and other types of fish (tuna, halibut, bluefish) can be used. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3 1/4 very lean meat, 3/4 vegetable, 1 fat.
- Ready In:
- 35mins
- Serves:
- Units:
ingredients
- 1 1⁄2 teaspoons olive oil
- 1⁄2 cup chopped onion
- 2 garlic cloves, minced
- 1 (14 ounce) can whole peeled tomatoes in puree
- 1 teaspoon sugar
- 1⁄8 teaspoon red pepper flakes
- 2 anchovies, mashed
- 1⁄3 cup chopped black olives
- 1⁄3 cup chopped fresh parsley
- 1 tablespoon capers, chopped
- salt
- 1 1⁄2 lbs swordfish steaks, about 1/2-inch thick
directions
- Preheat grill or broiler.
- In a medium nonstick skillet,heat the oil over medium-high heat. Add onion and garlic and cook, stirring, 2 minutes until onion is slightly softened. Stir in the tomatoes with puree, breaking the fruit up with the side of a spoon. Add the sugar and the pepper flakes. Bring to a boil, then reduce heat and simmer, covered, 10 minutes. Stir in the remaining ingredients (except fish) and simmer, uncovered, 5 minutes.
- While the sauce is simmering, grill or broil the fish 2 to 3 minutes on each side. Serve with sauce on the side.
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Good with a side of pasta, and other types of fish (tuna, halibut, bluefish) can be used. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3 1/4 very lean meat, 3/4 vegetable, 1 fat.
