Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce

Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce
14 Ingredients
  • 1 cup kosher salt
  • 1 cup sugar
  • 2 tablespoons black peppercorns
  • One 4-inch-thick chunk swordfish loin, skin removed
  • 2 to 3 tablespoons canola oil
  • 2 dozen littleneck clams
  • 2 tablespoons canola oil
  • 3 cloves garlic, mashed to a paste with a little salt
  • 1 small serrano chile, finely diced
  • 1 cup white wine
  • 1 tablespoon cold unsalted butter
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus a handful leaves for garnish
  • Zest of 1 lemon
  • Salt and freshly ground black pepper
Nutrition
364
18% daily value
6 servings
                                       
                                            balanced, gluten-​free
     

Fat

22% 15

Saturated

13% 3

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

13% 40

Carbs (net)

- 39

Fiber

4% 1

Sugars

- 34

Sugars, added

- 33

Protein

27% 14

Cholesterol

12% 37

Sodium

17% 417

Calcium

5% 46

Magnesium

7% 28

Potassium

4% 210

Iron

8% 2

Zinc

5% 1

Phosphorus

27% 189

Vitamin A

9% 78

Vitamin C

7% 6

Thiamin (B1)

3% 0

Riboflavin (B2)

4% 0

Niacin (B3)

13% 2

Vitamin B6

14% 0

Folate equivalent (total)

1% 6

Folate (food)

- 6

Folic acid

- 0

Vitamin B12

289% 7

Vitamin D

857% 128

Vitamin E

19% 3

Vitamin K

11% 13

Sugar alcohols

- 0

Water

- 106
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