Apolline’s Grilled Swordfish with Roasted Red Pepper Coulis

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Grilled Swordfish:

6-7oz   Fresh Swordfish

1 tsp    Olive Oil

Pinch   Salt

Pinch   Black Pepper

  • Rub olive oil on the swordfish steak and then season with salt and pepper.
  • Place fish on grill and cook for 90 seconds, turn fish 45 degrees and cook for another 90 seconds.
  • Flip the fish over and repeat step 2 on the other side.  Pull off grill and let rest for 3 minutes.

Roasted Red Pepper Coulis:

1 lb         Red Bell Peppers

¼ Cup   Rice Wine Vinegar

1 tsp     Honey

Pinch    Salt

Pinch    Black Pepper

  • Roast the peppers over an open flame or in a broiler until the skin begins to turn black.  Put the peppers in a bowl and cover with plastic wrap.
  • When cooled, peel outer skin off the pepper and pull all the seeds out. Put peppers into blender.
  • Add remaining ingredients and blend until smooth.  Cool mixture, and it is then ready to serve.

Garbanzo Bean Succotash:

1 Cup     Garbanzo Beans

½ Cup     Fresh Corn Kernals

¼ Cup     Zuccini

¼ Cup     Onion (diced)

¼ Cup     Tomatoes (diced)

1 tsp       Garlic (chopped)

1 tbsp     Olive Oil

Pinch      Salt

Pinch      Pepper

  • Heat a skillet over medium heat then add oil and onions, allowing them to caramelize evenly.
  • Add all other ingredients except for the tomatoes and herbs, and sautee for about 1 minute.
  • Pull the pan off the heat and add the tomatoes and herbs.  Season to taste with salt and pepper.

Nutrition Facts (6 ounces swordfish with ¼ recipe succotash and drizzle of coulis):

360 calories, 9 grams fat, 2 grams saturated fat, 21 grams carbohydrate, 5 grams fiber, 48 grams protein.


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