Swordfish With Olive, Pine Nut, And Parsley Relish

1. Sprinkle fish with 1/2 tsp red pepper, salt and pepper.

2. Heat 1 Tb oil in large nonstick skillet over medium-high heat. Add fish; cook until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover.

3. Add 1 Tb oil and shallots to skillet; saute over medium heat until golden, 3 to 4 minutes. Add 1/8 tsp red pepper, garlic, and olives; saute 1 minute.

4. Add pine nuts, parsley, and wine; boil until most of liquid is gone, 30 seconds. Season with salt and pepper. Spoon over fish.

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Nutrient	Quantity
Total fats	26.5798 g
Protein	367.5353 g
Carbohydrates	37.0486 g
Energy	1928.8484 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.354 g
Water	1585.0223 g
Aspartic acid	0.7963 g
Calcium, Ca	2218.007 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1023 g
Lutein + zeaxanthin	29.3562 g
Fiber, total dietary	7.36 g
Fatty acids, total saturated 22:0	0.0172 g
Carotene, beta	18.6469 g
Niacin	21.4766 mg
Vitamin A, RAE	545.0043 g
Arginine	0.9743 g
Riboflavin	2.8188 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0284 g
Fatty acids, total saturated 20:1	0.2028 g
Glutamic acid	1.7787 g
Sodium, Na	1257.7163 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2763 g
Total lipid (fat)	26.5798 g
Manganese, Mn	2.8149 mg
Fructose	0.0177 g
Proline	0.5018 g
Fatty acids, total saturated 16:0	2.4755 g
Sucrose	0.8733 g
Choline, total	1215.564 mg
Sugars, total	16.7315 g
Serine	0.4386 g
Fatty acids, total saturated 18:0	0.9886 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	2.8977 mg
Selenium, Se	307.2257 g
Ash	24.0292 g
Fatty acids, total saturated 18:1 undifferentiated	5.8949 g
Pantothenic acid	0.6623 mg
Phenylalanine	0.2956 g
Beta-sitosterol	33.4125 mg
Copper, Cu	5.0464 mg
Betaine	0.1013 mg
Thiamin	2.3892 mg
Retinol	544.0012 g
Methionine	0.12 g
Iron, Fe	29.2026 mg
Carbohydrate, by difference	37.0486 g
Phosphorus, P	3530.2262 mg
Folate, total	348.9662 g
Tocopherol, gamma	2.8223 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Alanine	0.4004 g
Cholesterol	906.6687 mg
Valine	0.3952 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0894 g
Fatty acids, total saturated 18:2 undifferentiated	9.0671 g
Glycine	0.4241 g
Carotene, alpha	0.5625 g
Glucose (dextrose)	0.0177 g
Fatty acids, total saturated 14:0	0.0363 g
Zinc, Zn	20.5702 mg
Isoleucine	0.3502 g
Fatty acids, total polyunsaturated	11.7886 g
Tocotrienol, gamma	0.1747 mg
Leucine	0.5504 g
Vitamin A, IU	1843.553 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	348.9662 g
Tryptophan	0.0835 g
Vitamin C, total ascorbic acid	18.4478 mg
Phytosterols	10 mg
Fatty acids, total saturated 20:0	0.058 g
Campesterol	5.0625 mg
Starch	0.362 g
Tyrosine	0.2735 g
Vitamin B-12	18.1334 g
Vitamin K (phylloquinone)	17.2755 g
Fatty acids, total saturated	3.5777 g
Histidine	0.1729 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0132 g
Fatty acids, total monounsaturated	6.3737 g
Threonine	0.2909 g
Folate, food	348.9662 g
Cryptoxanthin, beta	0.625 g
Vitamin E (alpha-tocopherol)	11.5192 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	468.5613 mg
Lysine	0.3881 g
Potassium, K	4994.8229 mg
Cystine	0.0738 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.33 cup	0	0	0
Extra virgin olive oil	2 tablespoons	1613.8703	0	9.0667
Garlic Clove	2	0	0	0
red pepper	0.5 teaspoon	0.625	0.1377	0.0069
shallot	1.25 cups	144	33.6	0.2
pine nut	3 tablespoons	170.3531	3.3109	17.3062
italian parsley	0.5 cup	1613.8703	0	9.0667
swordfish steak	4	1613.8703	0	9.0667
green olive brine	0.5 cup	1613.8703	0	9.0667