Swordfish Paillards With Sage Olive Oil

By á-174942

Ingredients

• 1/4 cup fruity olive oil
• 24 small fresh sage leaves - (to 30)
• 4 teaspoons grated lemon zest
• Freshly-cracked black pepper to taste
• Salt (optional)
• 4 swordfish paillards, 1/4" thick cut from steaks (abt 1 3/4 lbs - have your fish market thinly slice the swordfish)

Details

Servings 4

Preparation

Step 1

Heat the oil in 2 large skillets over medium heat. Divide the sage and lemon zest between the skillets, add pepper to taste and cook until the sage is crisp, 2 minutes.

Lightly salt the swordfish and add 2 paillards to each pan. Cook over medium-high heat until almost cooked through, 1 minute per side. Transfer the fish to warm serving plates and spoon the sage and oil mixture over the top.

This recipe yields 4 servings.

Each serving: 302 calories; 179 mg. sodium; 78 mg. cholesterol; 15 grams fat; 3 grams saturated fat; 0 carbohydrates; 40 grams protein; 0.19 gram fiber.