Yield: 2 servings
|2 \N||; (4oz) swordfish, (2 to 4)|
|\N \N||Olive oil|
|3 \N||Medium/thick slices of white bread|
|3 \N||Cloves garlic|
|1 tablespoon||Wine vinegar|
|4 tablespoons||Olive oil|
|50 grams||Ground almonds or walnuts; (2oz)|
TO MAKE THE SAUCE
Preheat a grill or griddle pan. Brush the swordfish with a little olive oil, season and grill for about 3-5 minutes each side until just cooked and little springy.
Meanwhile, halve 2 courgettes lenghtways, brush with olive oil and grill these at the same time.
To make the sauce cut the crusts off the 3 slices of white bread and soak in cold water for 5 minutes. Drain and squeeze out the water. Blend in a food processor until creamy with 3 fat cloves of garlic, the wine vinegar, olive oil and ground almonds or walnuts. Season to taste.
Serve the fish and courgettes with the sauce and maybe some griddled tomatoes.
Converted by MC_Buster.
Per serving: 246 Calories (kcal); 27g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.