Broiled Swordfish With Chick Peas and Tomatoes
Updated October 10, 2023
- Total Time
- 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 swordfish steaks, 1 ½ inches thick, about two pounds in all
2 tablespoons creme fraiche
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
4 cups canned Italian tomatoes, coarsely chopped
½ teaspoon hot pepper flakes
2 teaspoons fresh rosemary leaves
Coarse salt and freshly ground pepper to taste
1 pound cooked chick peas or two 8-ounce cans, rinsed and drained
Nutritional analysis per serving
22 grams carbs; 25 milligrams cholesterol; 222 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 7 grams fiber; 546 milligrams sodium; 13 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat broiler. Spread the swordfish steaks on both sides with the creme fraiche. Set aside.
- Step 2
Soften the onion with the garlic in the olive oil. Add the tomatoes, hot pepper flakes, rosemary, salt and pepper. Simmer gently for 15 minutes. Add the chick peas and cook another 10 minutes.
- Step 3
Meanwhile, season the swordfish steaks with salt and pepper and broil, turning once, until medium rare. Serve with chick peas on the side.
Boiled potatoes cut in half or quarters are good mixed in with the chick peas.
Private Notes