"Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguini

"Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguini
15 Ingredients
  • 3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
  • Salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon minced garlic
  • 1/4 cup (1 small) minced red onion
  • 2 tablespoons rinsed, drained, and roughly chopped capers
  • 1/2 cup roasted red or yellow bell peppers, coarsely chopped
  • 12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
  • 6 tablespoons extra-virgin olive oil
  • 1/2 pound dried linguini
  • 4 brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note)
  • 4 (6-ounce) swordfish steaks
Nutrition
694
35% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

53% 34

Saturated

30% 6

Trans

- 0

Monounsaturated

- 21

Polyunsaturated

- 5

Carbs

18% 54

Carbs (net)

- 48

Fiber

23% 6

Sugars

- 5

Sugars, added

- 0

Protein

86% 43

Cholesterol

37% 112

Sodium

40% 953

Calcium

8% 85

Magnesium

26% 107

Potassium

27% 1254

Iron

18% 3

Zinc

21% 2

Phosphorus

84% 590

Vitamin A

19% 172

Vitamin C

49% 44

Thiamin (B1)

21% 0

Riboflavin (B2)

15% 0

Niacin (B3)

96% 15

Vitamin B6

95% 1

Folate equivalent (total)

11% 46

Folate (food)

- 46

Folic acid

- 0

Vitamin B12

120% 3

Vitamin D

158% 24

Vitamin E

55% 8

Vitamin K

43% 52
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