California Swordfish Piccata
- 1 pound California swordfish, 1/2-inch thick cutlets
- 1/2 teaspoon black pepper
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon parsley, finely chopped
- Garnish - Lemon rounds
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.
Suggested Wine: Chardonnay
Per Serving (excluding unknown items): 140 Calories; 5g Fat (30.4% calories from fat); 23g Protein; 1g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.