Broiled Swordfish with Oven-Roasted Tomato Sauce

Create a Mediterranean seafood dinner tonight! Oven-roasted tomatoes add natural sweetness to the sauce complimented by rosemary, onion, garlic, and just a bit of heavy cream for touch of decadence.

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  • Makes: 4 servings
  • Serving Size: 1 fish steak + about 1/3 cup sauce
  • Makes: 1 1/2 cups sauce
  • Prep: 20 mins
  • Broil: 15 mins
  • Cook: 15 mins

Broiled Swordfish with Oven-Roasted Tomato Sauce

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
  2. Preheat broiler. Lightly coat a 15x10-inch baking pan with cooking spray. Arrange tomatoes, onion, and garlic in pan; sprinkle with salt and crushed red pepper. Broil 3 to 4 inches from heat 10 minutes; gently stir in the tomato paste to coat the vegetables. Broil about 5 minutes more or until vegetables begin to blacken at the edges.
  3. In a blender or food processor combine the tomato mixture and rosemary. Cover and blend until smooth. Transfer mixture to a saucepan; stir in the broth. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered,12 to 15 minutes or until reduced to 1 1/3 cups. Stir in heavy cream. Cover sauce and keep warm. If desired, drizzle with olive oil.
  4. Lightly coat a broiler pan with cooking spray; place fish on pan. Brush both sides of fish with olive oil; season with black pepper. Broil 5 to 6 inches from the heat 8 to 12 minutes or until fish flakes easily, turning once. Serve fish with sauce and, if desired, snipped basil.
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Nutrition Facts (Broiled Swordfish with Oven-Roasted Tomato Sauce)

  • Per serving:
  • 254 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 93 mg chol. ,
  • 437 mg sodium ,
  • 9 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 24 g pro.
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