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Peppered Swordfish
Source: dLife

Swordfish fillets topped with a sweet cardamom carrot sauce.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1 Fat , 1 Vegetables , 4 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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1 tsp  cardamom pods
0 3/4 cup  carrot juice
1 1/2 tsp  rice vinegar
1 tsp  cornstarch
0 1/2 tsp  sugar
1 pinch  salt
1 lb  swordfish fillets
1 tsp  olive oil
0 1/4 tsp  black pepper
1 tbsp  fresh chives
  1. Smash cardamon pods and take out black seed.
  2. Whisk together cardamon seed, carrot juice, vinegar, cornstarch, and sugar in a pot.
  3. Bring to a boil, stirring continuously.
  4. Lower heat and let simmer, stirring frequently 7 to 9 minutes or until mixture is reduced to 1/2 cup.
  5. Cover pot and remove from heat.
  6. Let rest 5 to 10 minutes. Add more salt and vinegar if needed.
  7. Drain through a fine chinois into a bowl.
  8. Preheat oven to 400 degrees F.
  9. In the mean time, wash and dry fish and chop into 4 equal pieces.
  10. Coat fish with oil and season with salt.
  11. Lay in an ovenproof frying pan and cook over high heat 2 to 3 minutes per side or until just browned.
  12. Season fish with pepper.
  13. Place pan in oven and bake 5 to 7 minutes or until fish is flaky.
  14. When ready to serve, spoon sauce over fish and top with chives.

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