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Add a photoServings: 10
Ingredients
- 3 to 4 lemons
- 6 slices swordfish (about 8 ounce. each)
- Salt and freshly grnd white pepper
- Lowfat milk
- All-purpose flour
- 12 tbsp. peanut oil
- 1 teaspoon butter
- 5 tbsp. (5/8 stick) unsalted butter
- 1/4 c. liquid removed capers
- 2 tbsp. minced fresh parsley (garnish)
Directions
- Carefully peel lemons, discarding all of white pith. Cut white membrane from lemon sections. Remove segments, then dice and set aside.
- Generously season swordfish with salt and white pepper to taste. Dip each slice in lowfat milk. Coat with flour, shaking off excess.
- Heat 6 Tbsp. oil in large skillet over medium-high heat. Stir in 1/2 tsp. butter. Add in 3 slices of fish and saute/fry till lightly browned on both sides. Reduce heat and continue cooking till fish is opaque and feels hard to touch. Transfer to heated serving platter and keep hot. Repeat with remaining oil, 1/2 tsp. butter and fish.
- Wipe out skillet. Add in remaining butter and cook over medium heat till lightly browned. Stir in reserved lemon and capers. Pour over fish, garnish with minced parsley and serve immediately. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 10 servings | |
| Calories 300 | |
| Calories from Fat 227 | 76% |
| Total Fat 25.68g | 32% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 180mg | 8% |
| Potassium 257mg | 7% |
| Total Carbs 1.22g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.29g | 0% |
| Protein 16.44g | 26% |
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