Broiled Swordfish with Tomatoes, Anchovies, and Garlic

Preparation

1. Step 1

   1. Cut the swordfish into ten 3 1/2 ounce portions. Refrigerate until needed.

   Step 2

   2. Sweat the shallots and garlic in the wine until the shallots are translucent. Remove from the heat and stir in the tomatoes and anchovies.

   Step 3

   3. For each serving : Brush 1 portion of swordfish with 1/4 teaspoon of the oil and broil until golden brown and cooked through, about 6 minutes.

   Step 4

   4. While the swordfish is broiling, heat 3 ounces of the tomato mixture in a small saute pan. Remove from the heat and add about 1/2 teaspoon of the basil. Toss to combine. Serve with the swordfish.

   Step 5

   Any firm-fleshed fish suitable for broiling, such as halibut or tuna, may be substituted for the swordfish.

2. Step 6

   Analysis per serving:

   Step 7

   Calories 160; total fat (g) 6; saturated fat (g) 1.5; cholesterol (mg) 40; sodium (mg) 170; total carbohydrate (g) 2; dietary fiber (g) 0; sugars (g) 1; protein (g) 21.