Source: Great Taste - Low Fat
Sent in by: Annika (Arizona) |
Ingredients:
Directions:
- 8 oz orzo pasta
- 1/2 tsp ground fennel
- 1/2 tsp around coriander
- Salt
- Dash of cayenne pepper
- 4 swordfish steaks
- 1 tbsp vegetable oil
- 2 shallots chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1/4 cup chicken broth
- 2 tbsp capers, rinsed, drained, and chopped
- 1/2 tsp grated orange zest
- 1/4 tsp sugar
Directions:
- In a medium pot of boiling water, cook the pasta and drain.
- Meanwhile, on a sheet of wax paper, combine the flour, fennel, coriander, dash of salt, and the cayenne pepper. Coat the swordfish. In a non-stick skillet, heat the oil until hot and cook the swordfish removing from heat when done.
- Add the remaining teaspoon of oil to the skillet. Add the shallots and garlic and cook. Stir in the tomatoes, broth, capers, orange zest, sugar and a dash of salt. Cook until the tomatoes one softened.
- Put the swordfish on plates, topping off the fish with the sauce.
Comment Box is loading comments...