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    You are in: Home / Australian / Seared Swordfish With Artichoke and Olive (Tetsuya) Recipe
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    Seared Swordfish With Artichoke and Olive (Tetsuya)

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    • on June 09, 2009

      Despite the long list of ingredients, this recipe is actually pretty quick and easy to prepare and make (the longest part being the trimming of the artichoke). I liked the seared swordfish, the seaweed, the garnish, and my favorite part was the artichoke. We cooked it until it was very tender. However, I did not care for the taste of the sauce as much. I frequently prepare my swordfish in an "Asian" style; but don't usually use mirin or black olive paste in the sauce (both of which I like on their own merits). Perhaps it was one of those ingredients, in combination with the others, that I did not like as much. Also, my olive oil did not blend as well with the other ingredients when I went to spoon the sauce over the fish. I followed all directions and used all ingredients as specified. Made for ZWT5.

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    Nutritional Facts for Seared Swordfish With Artichoke and Olive (Tetsuya)

    Serving Size: 1 (171 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 263.6
     
    Calories from Fat 180
    68%
    Total Fat 20.1 g
    30%
    Saturated Fat 3.0 g
    15%
    Cholesterol 19.7 mg
    6%
    Sodium 516.0 mg
    21%
    Total Carbohydrate 9.6 g
    3%
    Dietary Fiber 4.5 g
    18%
    Sugars 0.4 g
    1%
    Protein 13.0 g
    26%

    The following items or measurements are not included:

    wakame seaweed

    black olive paste

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