This is easy and quick to make…perfect with a garden fresh accompaniment like shaved zucchini salad on the side. The original recipe called for bread crumbs but I replaced them with a mix of ground flax and corn chips, and you can too for variety. This recipe should serve four light eaters, but for heartier appetites or more than three eaters, just double the yield to 6. Swordfish can be replaced with Swai or cod if needed.
Ingredients:
1/3 cup(s) rice wine vinegar
2 shallot(s) -- small, sliced thin; DIVIDED
4 zucchini(s) -- shaved, see note*
1 cup(s) parsley -- chopped
1 1/3 lb(s) swordfish -- or Swai, cod, 3/4" thick fillet, cut into fillets
2/3 cup(s) Italian breadcrumbs -- or half ground flax seed
2 1/2 tbsp cilantro
2 1/2 tbsp lime juice
1/4 cup(s) whipping cream
2 tomato(es) -- seeded and chopped
6 oz(s) feta cheese -- or bleu, chopped mozzarella
Directions
Prep Work: Chop cilantro and green onion; store together. Shave zucchini 3/4” long slices, but stop at the seeds and don’t use that part. Chop shallots and tomatoes; store together.
1. In medium salad bowl whisk rice vinegar with 4 tsp. olive oil and 1/2 tsp each salt and pepper (for yield of 4). Add half of the shallots, shaved zucchini and parsley. Set aside for flavors to blend.
2. Rinse fish fillets and dry with paper towel. Place breadcrumbs (and optional flax meal blend) in shallow dish, then cover fillets on both sides with crumbs.
3. Melt 2 Tbsp. butter (or olive oil) in skillet. Cook fish 4 min. on one side, until bottom is browned, then repeat on other side 4-5 min. more. Fish should flake with a fork when done. Set on platter.
4. Rinse pan with hot tap water, melt another Tbsp. of butter and the other half of the shallots for 1-2 min. until softened. Then add cilantro, lime juice and whipping cream. Heat and stir until bubbling hard, 1-2 min.
5. Pour sauce over fish. Add tomatoes and cheese to zucchini salad, toss and serve alongside fish fillets with extra lime wedges.
*Use swivel blade vegetable peeler, shave lengthwise but stopping at seeds in center, 3/4” long strips.
(adapted from Weight Watcher’s Magazine “Zucchini Fettuccine” and Food Magazine’s “Swordfish with Cilantro-Lime Cream”)
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Comments:
Both of these dishes were amazing, I was very surprised how good the salad tasted. I might even bring it to the next potluck I attend,
By pandyjohnson on 2011 06 24