Foil Baked Swordfish With Carrots, Leeks, And Ginger Butter Recipe
Servings: 1
Ingredients
- 2 lrg carrots cut into julienne strips (about 1 1/2 c.) the white and pale green part of 2 small minced fine, leeks - washedwell, and liquid removed (about 1 c.)
- 2 Tbsp. unsalted butter softened
- 1 1/2 tsp freshly grated lime zest
- 1 1/2 tsp grated peeled fresh gingerroot two (6-ounces) swordfish steaks (about 3/4 inch thick)
Directions
- In a heavy skillet cook the carrots and the leeks with salt and pepper to taste in 1 Tbsp. of the butter over moderate heat, stirring, for 10 min, or possibly till the carrots are crisp-tender, and keep the mix hot.
- In a small bowl stir together the remaining 1 Tbsp. butter, the zest, the gingerroot, and salt and pepper to taste. Fold 2 pcs of 20- by 12-inch foil in half by bringing the short ends together, unfold each piece, and arrange a swordfish steak, seasoned with salt and pepper, just to one side of each fold line. Top the swordfish with the vegetable mix and dot it with the butter mix. Fold the foil over the swordfish steaks with the vegetable mix to enclose them, fold the edges of the foil together to create tightly sealed packets, and bake the packets on a baking sheet in a preheated 450F. oven for 10 min. Open
- the packets carefully, transfer the swordfish steaks with vegetables mix to plates, and pour the juices over them, discarding the foil.
- Serves 2.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 31g | |
| Calories 205 | |
| Calories from Fat 203 | 99% |
| Total Fat 23.04g | 29% |
| Saturated Fat 14.59g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 3mg | 0% |
| Potassium 12mg | 0% |
| Total Carbs 0.5g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.14g | 0% |
| Protein 0.29g | 0% |
