02 02
YIELD
4 servings
ACTIVE
4 minutes
TOTAL
14 minutes
¼ CUP JARRED ROASTED RED PEPPERS
2 TBSP LIGHT MAYONNAISE
2 TBSP REDUCED-FAT SOUR CREAM
1 TBSP DIJON MUSTARD
1 TSP FRESHLY GRATED ORANGE ZEST
¼ TSP SALT
TSP FRESHLY GROUND PEPPER
FOUR ¾- TO 1-IN.-THICK PIECES SWORDFISH STEAK (ABOUT 6 OZ EACH)
2 TBSP OLIVE OIL
½ TSP SALT
¼ TSP FRESHLY GROUND PEPPER
SAUCE Put ingredients in food processor or blender. Process until well blended and smooth. Scrape into a small serving dish.
Heat outdoor grill or ridged iron grill pan. Brush swordfish with oil and sprinkle with salt and pepper.
Grill, turning over once, 8 to 10 minutes until just cooked through. Serve with the sauce.
Sautéed fresh spinach, purchased or homemade tabbouleh
CALORIES 288 TOTAL FAT 16G SATURATED FAT 4G CHOLESTEROL 64MG SODIUM 737MG
TOTAL CARBOHYDRATES 2G DIETARY FIBER 0G PROTEIN 30G
