Next Generation Life Fitness

Swordfish with Sun-Dried Tomatoes and Capers

Preptime: 5 min.
Cooktime: 20 min.

Calories: 238
Carbs: 8g
Fat: 9g
Fiber: 1g
Protein: 29g
Satfat: 2g
Sodium: 321mg

Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
8 sun-dried tomatoes, rehydrated and chopped
1 tablespoon capers
salt to taste
freshly ground black pepper
1/2 cup balsamic vinegar
4 swordfish steaks, about 4 to 6 ounces each

Directions:
1. Preheat the grill or broiler.

2. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for 2 minutes. Add the tomatoes and capers, season with salt and pepper and cook for 2 more minutes. Add the balsamic and cook until it has reduced to a syrup, about 3 minutes, and set aside.

3. Meanwhile, season the swordfish steaks with salt and pepper. Grill or broil the fish on each side until it is cooked through, about 6 minutes per side.

4. Place each steak on a plate and spoon the tomato mixture over it.