Swordfish in sage olive oil

title="Swordfish in sage olive oil"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Swordfish-in-sage-olive-oil.jpg" srcset="https://img.taste.com.au/xgbhpRDW/w720-h480-cfill-q80/taste/2016/11/swordfish-in-sage-olive-oil-82529-1.jpeg 720w, https://img.taste.com.au/GCQi8Ye8/w643-h428-cfill-q90/taste/2016/11/swordfish-in-sage-olive-oil-82529-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Swordfish in sage olive oil"
/>

• 0:05 Prep


• 0:05 Cook


• 
  8 Servings


• Capable cooks

Make this dish a part of an easy banquet for the whole family to enjoy this Christmas!

Featured in
Paleo recipes, Christmas menu plans

Ingredients

• 1/4 cup olive oil


• 2 tablespoons fresh sage leaves


• 2 teaspoons finely grated lemon rind


• 4 thin (900g) swordfish steaks, halved

Method

• 
  
  
  Step 1
  
  
  
  
  Heat oil in a large frying pan over medium-high heat. Add sage and lemon rind. Season with pepper. Cook for 2 minutes or until sage is crisp. Using a slotted spoon, transfer to a plate lined with paper towel.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook swordfish, in batches, for 1 minute each side or until almost cooked through. Transfer to plates. Top with sage leaves. Drizzle with oil from pan. Serve.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Low sodium


• Low sugar


• Paleo

Nutrition

• 1170 kj

  Energy




• 19g

  Fat Total




• 4g

  Saturated Fat





• 27g

  Protein




• 73mg

  Cholesterol




• 47.28mg

  Sodium

All nutrition values are per serve

Notes

Serves 8 as part of a menu.

• Author: Kim McCosker & Rachael Bermingham


• Image credit: Mark O'Meara


• Publication: Super Food Ideas

Source: taste.com.au