Broiled Swordfish With Chick Peas and Tomatoes
Updated Oct. 11, 2023
- Total Time
- 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
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Ingredients
- 2swordfish steaks, 1½ inches thick, about two pounds in all
- 2tablespoons creme fraiche
- 1medium onion, chopped
- 2cloves garlic, minced
- 3tablespoons olive oil
- 4cups canned Italian tomatoes, coarsely chopped
- ½teaspoon hot pepper flakes
- 2teaspoons fresh rosemary leaves
- Coarse salt and freshly ground pepper to taste
- 1pound cooked chick peas or two 8-ounce cans, rinsed and drained
Nutritional analysis per serving (8 servings)
222 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 13 grams protein; 546 milligrams sodium
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.
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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