ENTREE: California Swordfish Piccata
1 lb. California swordfish, 1/2" thick cutlets
1/2 tsp. black pepper
2 tsp. capers
2 Tbsp. lemon juice
1 Tbsp. parsley, finely chopped
Pepper California swordfish cutlets and place in a broiling pan.
Broil fish for 2-1/2 minutes on each side or until flesh turns opaque.
Remove swordfish from broiling pan and place on a heated serving
platter. Sprinkle with parsley, lemon juice, and capers.
Garnish with lemon rounds.
Nutrition (per serving): Calories
140; Protein 23 g; Carbo. 1 g; Fat 5 g;
Cholesterol 44 mg; Sodium 123 mg