The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint

The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint
13 Ingredients
  • 6 swordfish or tuna (not bluefin) steaks (about 3 pounds total)
  • Excellent, fresh-tasting olive oil
  • 4 to 6 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 celery heart, thinly sliced, to make about 1 cup
  • 1 carrot, finely chopped
  • 1/4 cup capers in salt, well rinsed
  • 20 green olives, pitted
  • 1/2 cup white-wine vinegar
  • ⅓ cup raisins, softened in hot water and drained
  • 4 or 5 spearmint leaves, chopped
  • ⅓ cup pine nuts, optional
  • Salt and black pepper
Nutrition
288
14% daily value
6 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

21% 14

Saturated

14% 3

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

4% 12

Carbs (net)

- 10

Fiber

8% 2

Sugars

- 7

Sugars, added

- 0

Protein

56% 28

Cholesterol

30% 90

Sodium

23% 560

Calcium

5% 45

Magnesium

13% 53

Potassium

22% 785

Iron

6% 1

Zinc

7% 1

Phosphorus

54% 377

Vitamin A

16% 142

Vitamin C

7% 4

Thiamin (B1)

9% 0

Riboflavin (B2)

7% 0

Niacin (B3)

55% 11

Vitamin B6

42% 1

Folate equivalent (total)

5% 20

Folate (food)

- 20

Folic acid

- 0

Vitamin B12

39% 2

Vitamin D

5% 19

Vitamin E

19% 4

Vitamin K

17% 14
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