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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

Peppered Swordfish

Source: dLife

Swordfish fillets topped with a sweet cardamom carrot sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	183.6

Total Carbs	3.8 g

Dietary Fiber	0.0 g

Sugars	0.5 g

Total Fat	6.3 g

Saturated Fat	1.6 g

Unsaturated Fat	1.3 g

Potassium	502.3 mg

Protein	25.9 g

Sodium	170.3 mg

Dietary Exchanges 6.3 Fat, 0.5 Vegetables, 0.0 Other Carbs, 3.6 Lean Meat

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.
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Servings

Ingredients

1.0
1 tsp cardamom pods 0.75
0 3/4 cup carrot juice 1.5
1 1/2 tsp rice vinegar 1.0
1 tsp cornstarch 0.5
0 1/2 tsp sugar 1.0
1 pinch salt 1.0
1 lb swordfish fillets 1.0
1 tsp olive oil 0.25
0 1/4 tsp black pepper 1.0
1 tbsp fresh chives

Directions

Smash cardamon pods and take out black seed.
Whisk together cardamon seed, carrot juice, vinegar, cornstarch, and sugar in a pot.
Bring to a boil, stirring continuously.
Lower heat and let simmer, stirring frequently 7 to 9 minutes or until mixture is reduced to 1/2 cup.
Cover pot and remove from heat.
Let rest 5 to 10 minutes. Add more salt and vinegar if needed.
Drain through a fine chinois into a bowl.
Preheat oven to 400 degrees F.
In the mean time, wash and dry fish and chop into 4 equal pieces.
Coat fish with oil and season with salt.
Lay in an ovenproof frying pan and cook over high heat 2 to 3 minutes per side or until just browned.
Season fish with pepper.
Place pan in oven and bake 5 to 7 minutes or until fish is flaky.
When ready to serve, spoon sauce over fish and top with chives.