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Photo by: Sasha Gitin
INGREDIENTS
- 2 swordfish steaks
- 4 garlic cloves, chopped
- 3 T olive oil
- 10 oz cherry tomatoes, halved
- ½ t saffron
- 1 T lemon juice
- 2 T thyme, chopped
Directions
Cook swordfish on a smoking hot grill for 4 minutes per side. Saute garlic for 1 minute in olive oil. Add cherry tomatoes and saffron. Cook for 5 minutes on medium-low heat. Top with lemon juice and thyme. Spoon sauce on top of swordfish.
Notes
Pairing: Carmenere, Chile
© 2009 Chad Carns
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
Nutritional information is based on 2 servings.
383kcal (19%)
41mg (4%)
29mg (48%)
114mcg RAE (4%)
778mg
59mg
29g
4g
2g
9g
53mg (18%)
131mg (5%)
4g (22%)
26g (40%)
2mg (12%)
FROM THE KITCHEN OF...
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