Coconut-Crusted Swordfish with Kumquat Sauce
This coconut-crusted swordfish is served with a delightfully tart sauce made with kumquats--tiny citrus fruit that you can eat whole, including the skins and seeds. For an extra hint of coconut flavor, sear the fish steak in coconut oil. Serve with brown rice and glazed carrots.
Source: EatingWell Magazine, November/December 2014
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
If you can't find kumquats, try using orange or clementine segments.
Nutrition Facts
Serving Size: 4-5 oz. fish & generous 2 Tbsp. sauce
Per Serving:
277 calories; protein 20.7g; carbohydrates 9.4g; dietary fiber 2.4g; sugars 4.9g; fat 17.5g; saturated fat 6.3g; cholesterol 64.6mg; vitamin a iu 379.1IU; vitamin c 23.1mg; folate 17.7mcg; calcium 24.4mg; iron 1mg; magnesium 44.7mg; potassium 581.5mg; sodium 522.2mg; thiamin 0.1mg.
Exchanges:
1/2 fruit, 1/2 vegetable, 3 lean meat, 2 fat