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Add a photoServings: 2
Ingredients
- 1/4 c. oil
- 2 onions, minced
- 2 stalks celery, minced
- 2 young carrots, minced
- 1 lg. clove garlic, mashed
- 2 teaspoon capers
- 1 clove
- 1 bay leaf
- Parsley root, if handy
Directions
- In a good size skillet heat oil and add in remaining ingredients. Cook gently till vegetables are tender, stirring often. Stir in 1 c. dry white wine and season with salt and pepper. Boil 3 min.
- Cut 2 pounds swordfish into finger-size lengths. Cook very gently in sauce and serve in a ring of buttered noodles. If sauce is made ahead, reserve in a bowl. Otherwise it will lose some of its texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 2 servings | |
| Calories 318 | |
| Calories from Fat 245 | 77% |
| Total Fat 27.79g | 35% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 156mg | 7% |
| Potassium 431mg | 12% |
| Total Carbs 17.73g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 7.45g | 5% |
| Protein 2.16g | 3% |
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