Adriana’s Baked Swordfish

May 10, 2023May 10, 20230 13

Adriana's Baked Swordfish recipe

by The Chefin Seafood

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

393

Sugar

Fat

31g

Adriana's Baked Swordfish is a simple and flavorful recipe that makes the most of this delicious fish. Swordfish is a meaty fish with a rich, flavorful taste that is perfect for baking in the oven. The combination of garlic, onion, parsley, olive oil, and white wine results in a dish that is as tasty as it is nutritious. Served alongside a fresh salad or steamed vegetables, this baked swordfish recipe is a great option for a healthy and satisfying dinner.

Instructions

1.	Preheat the oven to 375°F.
2.	In a small bowl, mix together the chopped onion, garlic, and parsley.
3.	Season the swordfish steaks with salt and pepper, then place them in a baking dish.
4.	Pour the olive oil and white wine over the swordfish, then top with the onion mixture.
5.	Cover the baking dish with foil and bake for 25-30 minutes, or until the swordfish is cooked through and flakes easily with a fork.

PROS

This baked swordfish recipe is quick, easy, and delicious.

The flavors of garlic, onion, and parsley create a savory and flavorful dish that is perfect for a weeknight dinner or entertaining guests.

Swordfish is also high in protein, low in fat, and a good source of omega-3 fatty acids.

CONS

Swordfish can be expensive and may not be readily available in all areas.

Also, some people may not enjoy the taste of swordfish due to its meaty texture and strong flavor.

HEALTH & BENEFITS

Swordfish is an excellent source of nutrition, offering high-quality protein, vitamins, and minerals.
It’s also a good source of omega-3 fatty acids, which support heart health and help reduce inflammation in the body. Consuming swordfish can also improve brain function, as omega-3s are essential for cognitive function.

	1 onion , chopped
	1 garlic clove , chopped
	3 tablespoons chopped fresh flat-leaf parsley
	4 swordfish steaks
	6 fluid ounces extra virgin olive oil
	6 fluid ounces white wine
	salt and pepper