Swordfish Steak over Edamame
- Adobo sauce82 ml49 kcal
- Allspice4 g11 kcal
- Broccoli2 piece238 kcal
- Cardamom5 g16 kcal
- Edamame145 g213 kcal
- Fresh oregano1 bunch16 kcal
- Iceberg lettuce1 head70 kcal
- Salt3 g0 kcal
- Sesame oil21 ml186 kcal
- Swordfish steak354 g510 kcal
- Water chestnut204 g198 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender swordfish steak paired with broccoli, water chestnut and iceberg lettuce and edamame, finished with fresh oregano and a hit of cardamom and allspice. 1. Pat the swordfish steak dry and season with salt, cardamom and allspice. 2. Heat sesame oil in a heavy pan and roast the swordfish steak until it develops a deep golden crust, about 12 minutes. 3. Add broccoli, water chestnut and iceberg lettuce to the pan and cook until just tender, stirring in fresh oregano for fragrance. 4. Cook the edamame separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of adobo sauce before serving hot.