Swordfish with Olives, Capers & Tomatoes over Polenta
Source: Diabetic Living Magazine, Fall 2019
To make ahead: Refrigerate polenta (Steps 1-2) for up to 1 week. To reheat, combine with 1/2 cup water in a saucepan over medium heat, stirring occasionally.
Serving Size: 1 piece swordfish + 1/2 cup sauce + 1/3 cup polenta
276 calories; protein 22.1g 44% DV; carbohydrates 18.9g 6% DV; exchange other carbs 1.5; dietary fiber 3g 12% DV; sugars 4g; fat 12.1g 19% DV; saturated fat 2.3g 12% DV; cholesterol 64.6mg 22% DV; vitamin a iu 1087.6IU 22% DV; vitamin c 19.4mg 32% DV; folate 22mcg 6% DV; calcium 54mg 5% DV; iron 1.8mg 10% DV; magnesium 57.3mg 21% DV; potassium 579.1mg 16% DV; sodium 536.4mg 22% DV.