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Swordfish Proven�cal




Source of Recipe


internet


List of Ingredients




1/4 cup olive oil
2 onions, chopped
2 cloves garlic, minced
8 red potatoes, sliced
1 cup dry white wine
3/4 lb. marinated artichoke hearts, drained and patted dry
1/2 cup imported olives
2 Tbs. capers
4 swordfish steaks, about 6 ounces each
2 roma tomatoes, seeded and finely chopped
1/4 cup fresh parsley, minced


Recipe



Preheat oven to 350�F. Heat oil in a heavy ovenproof skillet over medium high heat. Saut� onion and garlic 1 minute. Stir in potatoes and salt and pepper to taste. Saut� 4-5 minutes, stirring often, until potatoes begin to soften. Add wine and next 3 ingredients. When mixture boils, transfer to a bowl. Arrange swordfish in bottom of same skillet. Pour vegetable mixture over fish and cover tightly. Bake about 18 minutes, or until fish is just cooked throughout. Serve swordfish with sauce. Top with chopped tomatoes and parsley.


Per serving: calories 681, fat 27.9g, 36% calories from fat, cholesterol 53mg, protein 39.1g, carbohydrates 72.2g, fiber 12.1g, sugar 14.5g, sodium 891mg, diet points 14.0.