Fish

Peppered Swordfish with Cardamom-Carrot Sauce is for Dinner.

Peppered Swordfish with Cardamom-Carrot Sauce takes several minutes to prepare.

Peppered Swordfish with Cardamom-Carrot Sauce takes several minutes to cook.

Peppered Swordfish with Cardamom-Carrot Sauce makes 4 servings.

The ingredients for Peppered Swordfish with Cardamom-Carrot Sauce are:

1 Tsp cardamom pods
3/4 c carrot juice
1 1/2 tsp rice vinegar
1 tsp corn starch
1/2 tsp sugar
salt, to taste
1 lb boned, skinned swordfish or halibut
1 tsp oilve oil
1/4 tsp coarse ground black pepper
1 tbsp minched fresh chives (optional)

Here is how you make Peppered Swordfish with Cardamom-Carrot Sauce:

1. Preheat oven to 400F2. Crush cardamom pods; remove seeds3. In a 1 to 1 1/2 quart pan, mix cardamom, carrot juice, rice vinegar, cornstarch, and sugar until well blended. Stir over high heat until mixture boils; reduce heat to low and simmer, stirring occassionally, until reduced to 1/2 cup, 7 to 9 minutes. Cover pan and remove from heat; let stand 5 to 10 minutes. Taste, and add salt and more vinegar if desired. Pour sauce through a fine strainer into a bowl. 4. Meanwhile reinse fish, pat dry, and cut into 4 equal portions. Rub fish with olive oil and sprinkle lightly with salt. Set a 10 to 12 inch nonstick frying pan (with oven proof handle) over high heat. When pan is hot, add fish and turn as needed to brown on both sides, 2 to 3 minutes total. Sprinkle black pepper evenly over fish.5. Put pan in oven; bake until fish is opaque but still moist-looking in the center of the thickest part (cut to test), 5 to 7 minutes.6. Transfer fish to rimmed plates. Spoon sauce evenly around fish, and sprinkle with chives.Number of Servings: 4Recipe submitted by SparkPeople user DANCEMANIAC.

The nutritional information for Peppered Swordfish with Cardamom-Carrot Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 221.1

• Total Fat: 7.2 g
• Cholesterol: 56.9 mg
• Sodium: 234.6 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 0.8 g
• Protein: 0.6 g