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Swordfish with Cilantro-Lime Cream





Yields
Makes 3 servings

Stephen Sumner loves fish. In this straightforward presentation, he sauces one of his favorites, swordfish, with cilantro and fresh lime juice.

Swordfish with Cilantro-Lime Cream




Norman A. Plate
  About 1 pound swordfish steaks (3/4 in. thick)
 2 to 3 tablespoons Italian-style bread crumbs
 2 tablespoons butter or margarine
 2 tablespoons minced green onion
 2 tablespoons minced fresh cilantro, plus a few sprigs
 2 tablespoons lime juice
 3 tablespoons whipping cream
  Lime wedges
Step 1
1

Rinse swordfish steaks and pat dry. Dust with bread crumbs.

Step 2
2

Melt butter in a 10- to 12-inch nonstick frying pan over medium-high heat; add swordfish and cook until browned on bottom, about 4 minutes. Turn fish over and cook until browned on other side and opaque but still moist in center (cut to test), 4 to 5 more minutes. Transfer fish to a warm platter; keep warm.

Step 3
3

Add onion to pan and stir just to wilt, about 30 seconds. Add cilantro, lime juice, and cream, stirring until it boils vigorously, 1 to 2 minutes. Divide fish among 3 dinner plates. Pour sauce equally over fish. Garnish each plate with a lime wedge and cilantro sprigs.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories297
% Daily Value *
Total Fat 18g24%

Saturated Fat 9.2g46%
Cholesterol 90mg30%
Sodium 338mg15%
Total Carbohydrate 5.2g2%

Dietary Fiber 0.3g2%
Protein 28g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.