Swordfish With Olives and Capers

Yield: 4 servings

Ingredients

• 1/3  cup  dry white wine
• 1 1/2  teaspoons  capers
• 1/4  teaspoon  salt
• 1/8  teaspoon  crushed red pepper
• 12  pimento-stuffed olives, halved
• 2  garlic cloves, minced
• 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1/4  teaspoon  salt
• 4  (6-ounce) swordfish steaks (1 1/2 inches thick)
• 1  teaspoon  olive oil
• Olive oil-flavored cooking spray
• 1  cup  thinly sliced onion
• 2  cups  cooked linguine (4 ounces uncooked pasta)

Preparation

Combine first 7 ingredients in a medium bowl; set aside.

Sprinkle 1/4 teaspoon salt over swordfish. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add swordfish; cook 4 minutes on each side or until swordfish flakes easily when tested with a fork. Remove swordfish from skillet; set aside, and keep warm.

Recoat skillet with cooking spray; place over medium-high heat until hot. Add sliced onion; sauté 4 minutes or until lightly browned. Add tomato mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Return swordfish steaks to skillet, nestling them in tomato mixture. Cover and simmer 1 to 2 minutes or until sauce thickens. Place 1/2 cup cooked linguine on plate; top with swordfish and 1/2 cup sauce.

Nutritional Information

Calories:

353 (23% from fat)

Fat:

9.6g (sat 2.3g,mono 4.4g,poly 2g)

Protein:

38g

Carbohydrate:

26.9g

Fiber:

1.6g

Cholesterol:

66mg

Iron:

3mg

Sodium:

722mg

Calcium:

55mg