Dinner

Pan Seared Swordfish w/ Hierloom Tomatoes, summer squash, arugula and sun-gold tomato vinaigrette is for Dinner.

Pan Seared Swordfish w/ Hierloom Tomatoes, summer squash, arugula and sun-gold tomato vinaigrette takes several minutes to prepare.

Pan Seared Swordfish w/ Hierloom Tomatoes, summer squash, arugula and sun-gold tomato vinaigrette takes several minutes to cook.

Pan Seared Swordfish w/ Hierloom Tomatoes, summer squash, arugula and sun-gold tomato vinaigrette makes 1 servings.

The ingredients for Pan Seared Swordfish w/ Hierloom Tomatoes, summer squash, arugula and sun-gold tomato vinaigrette are:

7 oz Sword Fish
3 ea split heirlooms
2 oz zucchini
2 oz yellow squash
.25 cup arugula
2 oz sun-gold tomato vinaigrette

Here is how you make Pan Seared Swordfish w/ Hierloom Tomatoes, summer squash, arugula and sun-gold tomato vinaigrette:

1.) Spray pan spray into a hot saut? pan and seared well season fish. Finish in oven (fish should still be moist)2.) Start vegetables by saut?ing squash in a hot pan with no oil3.) About half way through toss in garlic and shallots and continue to saut? for another 30-60 seconds (being sure not to burn the garlic)4.) At this point deglazed the pan with a splash of white wine5.) Once the wine as cooked out add the tomatoes saut? for a minute or two6.) Just at the end before you plate toss in the arugula and check for seasoning7.) Place vegetables in the center of the plate8.) Set perfectly cooked swordfish over vegetables9.) Finish the plate with the sun-gold tomato vinaigrette10.) Serve immediatelyServing Size:?1 servingNumber of Servings: 1Recipe submitted by SparkPeople user CHEFX78.

The nutritional information for Pan Seared Swordfish w/ Hierloom Tomatoes, summer squash, arugula and sun-gold tomato vinaigrette is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 474.3

• Total Fat: 24.3 g
• Cholesterol: 99.2 mg
• Sodium: 230.6 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 1.3 g
• Protein: 52.6 g