
Swordfish Steaks with Watercress Sauce

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Oysters, clams, and mussels must be alive when you buy them. Their shells should be tightly closed. Live mussels sometimes gape open ever so slightly, but they should close right away when you tap on them.
ingredients
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serves: 4
4 swordfish steaks (about 6 ounces each and 1 inch thick)
Extra virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
SAUCE:
1 large garlic clove
1 cup tightly packed fresh watercress leaves
1/4 cup tightly packed fresh basil leaves
1/1 cup sour cream
2 tablespoons mayonnaise
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 391
- Total Fat: 25.2 g
- Saturated Fat: 9.7 g
- Trans Fat: 0.1 g
- Cholesterol: 144.1 mg
- Sodium: 544.3 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.3 g
- Sugars: 2.7 g
- Protein: 35.2 g
preparation

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