The mild flavor of swordfish shines through in this light, fresh-from-the-sea dish. Served over fresh, bright red and green vegetables, the presentation is spectacular. Pair this dish with a dark, fruity Pinot Noir. Swordfish has a meaty, rich flavor and firm flesh, which makes it perfect for fish kabobs and grilling or sautéing. Try it with Mediterranean flavors such as olive oil, garlic and lemon. Serve swordfish medium-rare; it can be easily overcooked and become dry.
Prep Time: 15 minutes
2 cups green onions (green tops only), thinly sliced
1. In a food processor or blender, blend 2 cups green onion tops with olive oil on high speed for 5 minutes. Press puree through a fine-mesh strainer into a bowl and discard onion remains. Stir in rice vinegar, season to taste with salt and pepper and set aside.
Calories 550,Fat 35,Perfat 57,Cholesterol 71,Carbo 21,Protein 40,Fiber N/A,Sodium N/A