It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Swordfish with a Fennel Saffron Sauce

Source: dLife

Swordfish served with a delicious sauce that combines the bright flavors of fennel, saffron, orange, and wine.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	337.4

Total Carbs	30.4 g

Dietary Fiber	6.9 g

Sugars	14.1 g

Total Fat	6.7 g

Saturated Fat	1.7 g

Unsaturated Fat	0.1 g

Potassium	483.3 mg

Protein	31.1 g

Sodium	223.2 mg

Dietary Exchanges 6.7 Fat, 2.1 Vegetables, 1.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

20.0
20 oz swordfish steaks 0.3333
0.3333 cup fresh lemon juice 0.75
0 3/4 cup white wine 4.0
4 each medium garlic cloves 1.0
1 tsp fennel seed, ground 1.0
1 tsp ground thyme 2.0
2 cup chopped leeks 1.0
1 pinch salt and pepper 3.0
3 cup Fennel, bulb, fresh, slices 1.0
1 pinch saffron 0.75
0 3/4 cup orange juice 2.0
2 each medium oranges

Directions

Combine the lemon juice, wine, and garlic in a mixing bowl and pour over the fish. Cover and refrigerate for about an hour, turning once.
Preheat the oven to 350 degrees F.
While the fish is marinating, prepare the sauce. Combine the wine with the ground fennel, thyme, leeks, and salt and pepper in a covered nonreactive saucepan. Bring to a boil, reduce the heat, and simmer for 5 minutes.
Add the fennel and continue to simmer for about 5 more minutes, until the vegetables are just tender. Crumble in the saffron. Add the orange juice and cook for another 2 minutes.
Pour the sauce over the marinated fish steaks, cover, and bake for 25 to 30 minutes.
Remove the dish from the oven and turn the oven to broil. Uncover the fish and decorate with the orange sections. Broil for 3 minutes, then serve immediately.