Shrimp and Swordfish Summer Saute
ready in 18 min.
- 24 ozs Swordfish (rinsed and skin removed)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 20 shrimp (rinsed; deveined and shells and tails removed)
- 6 Tbsps good-quality olive oil (divided)
- 1 cup sun-dried tomato bruschetta
- 5 cloves garlic cloves (peeled and minced)
- 12 leaves fresh Basil (rinsed; shaken dry and sliced into thin strips)
How healthy are the main ingredients?olive oilgarlic clovesaltBasil
Cooking Time will vary depending on the thickness of the swordfish.
Cut the swordfish into 3-inch strips and season to taste on both sides with salt and pepper. Season the prepared shrimp to taste with salt and pepper. Set aside.
In a large saute pan or skillet, preferably non-stick, heat half of the oil over medium-high heat.
Arrange the swordfish in a single layer in the pan. Top the fish with half of the bruschetta; cook for about 2 to 3 minutes, turn over, and cover with the remaining bruschetta. Add the remaining oil, garlic and shrimp to the pan and cook for an additional 2 to 5 minutes, or until the fish is slightly firm and the shrimp are just cooked through.
Garnish with the basil and divide among serving plates. Serve with a green salad, if desired.