Simple, fast, and elegant. And do you know how much you’d pay for this at a restaurant?
YIELD: 3 servings, each with 2 grams of carbohydrates, no fiber, and 32 grams of protein.
INGREDIENTS:
- 1 pound swordfish steaks
- Salt and pepper
- 1 tablespoon olive oil
- 1/4 cup water
- 1/4 cup dry vermouth
- 2 or 3 cloves garlic, crushed
- 3 to 4 tablespoons minced parsley
INSTRUCTIONS:
- Sprinkle the swordfish steaks lightly on both sides with salt and pepper.
- Place a heavy skillet over high heat, and add the olive oil. When the oil is hot, add the swordfish and sear on both sides (about 1 to 1 1/2 minutes per side). Then add the water, vermouth, and garlic, and turn down the heat to medium. (over, and let the fish simmer for 10 minutes.
- Remove to a serving platter or individual serving plates, and keep warm. Turn the heat under the skillet to high, and boil the pan juices hard for a minute or two, until they’re reduced to 1/4 cup or so. Pour over the fish, and top with parsley.
