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Add a photoServings: 4
Ingredients
- 2 lbs. swordfish steaks, about 1 inch thick
- 6 shallots, finely minced
- 4 tbsp. butter
- 1/3 c. dry white wine
- 1 1/2 c. lowfat sour cream
- Salt & pepper to taste
- Fresh watercress
Directions
- Saute/fry shallots and mushrooms in butter till soft. Remove with slotted spoon and set aside. Add in the wine to the mushroom liquid in the pan and add in the swordfish. Cook according to the 10 minute per inch theory, turning once.
- About 2 min before steaks are cooked, pour the lowfat sour cream over them. Surround them with the mushrooms and shallots and continue cooking till done, being careful not to let the sauce boil. Season with salt and pepper and garnish with watercress. Serves 4.
- VARIATION: Just before serving, add in 1 Tbsp. Dijon mustard to the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 251 | 88% |
| Total Fat 28.54g | 36% |
| Saturated Fat 17.22g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 152mg | 6% |
| Potassium 146mg | 4% |
| Total Carbs 3.03g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.18g | 2% |
| Protein 1.93g | 3% |
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