Swordfish Steaks With Romesco

The ingredient of Swordfish Steaks With Romesco

• 4 swordfish steaks
• 1 4 cup 60ml olive oil
• sea salt freshly ground black pepper
• 100g baby spinach leaves
• 1 tablespoon lemon juice
• romesco sauce
• 175g jar roasted peeled whole peppers
• 100g semi dried tomatoes
• 1 2 cup 80g blanched almonds toasted
• 1 clove garlic crushed
• 1 thick slice stale white bread torn
• 1 tablespoon red wine vinegar
• 1 2 cup 125ml extra virgin olive oil

The Instruction of swordfish steaks with romesco

• place peppers tomatoes almonds garlic bread and vinegar in a food processor and process until well combined add oil in a slow steady stream until you have a thick creamy sauce season to taste
• brush fish on both sides with 2 tablespoons of the oil season with salt and pepper cook on a heated grill plate for 2 minutes on each side or until cooked to your liking toss spinach leaves with remaining oil and lemon juice
• serve fish on a bed of spinach leaves and spoon over a generous amount of romesco sauce

Nutritions of Swordfish Steaks With Romesco

calories: 779 14 calories
calories: 58 grams fat
calories: 7 5 grams saturated fat
calories: 17 grams carbohydrates
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