Swordfish Paillards With Sage Olive Oil

Recipe Ingredients

1/4 cup	59ml	Fruity olive oil
24 cups	960g / 33oz	Fresh sage leaves - (to 30) (small)
4 teaspoons	20ml	Grated lemon zest
		Freshly-cracked black pepper - to taste
		Salt - (optional)
4		Swordfish paillards, 1/4" thick - cut from steaks
		= (abt 1 3/4 lbs - have your fish
		Market thinly slice the swordfish)

Recipe Instructions

Heat the oil in 2 large skillets over medium heat. Divide the sage and lemon zest between the skillets, add pepper to taste and cook until the sage is crisp, 2 minutes.

Lightly salt the swordfish and add 2 paillards to each pan. Cook over medium-high heat until almost cooked through, 1 minute per side. Transfer the fish to warm serving plates and spoon the sage and oil mixture over the top.

This recipe yields 4 servings.

Each serving: 302 calories; 179 mg. sodium; 78 mg. cholesterol; 15 grams fat; 3 grams saturated fat; 0 carbohydrates; 40 grams protein; 0.19 gram fiber.

Source:
The Los Angeles Times, 01-08-2003

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