THis makes a perfect summer dinner, when plums are at their flavorful best.
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Pepper-crusted Swordfish with Parsley Plum Topping
Topping:
3/4 pound Italian plums
1/2 cup parsley, chopped
1/2 cup chopped red onion
1 teaspoon rice vinegar
1/4 teaspoon salt
Fish:
1 1/2 pounds swordfish, about 1/2-inch thick, cut in four even pieces
1 teaspoon cracked black pepper
1/2 teaspoon salt
- Cut the plums in half, remove the pits, and chop in 1/2-inch pieces. Toss with the parsley, onion, vinegar and salt and set aside.
- Sprinkle the fish on both sides with the pepper and salt. Heat a grill pan coated with cooking spray over high heat. Add the fish and cook 4-5 minutes per side, or until nicely marked and cooked through until just opaque. Remove from heat and serve topped wit the plum mixture.
Makes 4 servings
252 calories, 33 g protein, 14 g carbohydrates, 2 g fiber, 7 g fat, 2 g sat fat, 608 mg sodium
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