FRESH MARKET RECIPE RECIPES

Name: Baked Swordfish Recipe
Prep time: 10 min
Cook time: 15 min
Yield: Serves 4 - 4
Ingredients: 4 swordfish steaks; 5 fresh plum tomatoes, diced; 2 cloves garlic, minced finely; ¼ cup flat leaf parsley, chopped; ½ teaspoon dried oregano; 1 Tablespoon brined capers, rinsed well; 3 Tablespoons olive oil, divided; 1 Tablespoon red wine vinegar; salt & pepper, to taste

BAKED SWORDFISH | EASY SWORDFISH RECIPES - FULTON FISH MARKET

Baked Swordfish | Easy Swordfish Recipes - Fulton Fish Market image

Fresh, meaty swordfish steaks really make this a standout meal. Not to mention it's a quick and easy swordfish recipe. Be careful not to overcook swordfish as it will dry out. Try this Fulton Fish Market favorite swordfish recipe for dinner tonight!

Provided by

Prep Time 010 minutes

Cook Time 015 minutes

Yield Serves 4 - 4

Number Of Ingredients 9

Ingredients

4 swordfish steaks
5 fresh plum tomatoes, diced
2 cloves garlic, minced finely
¼ cup flat leaf parsley, chopped
½ teaspoon dried oregano
1 Tablespoon brined capers, rinsed well
3 Tablespoons olive oil, divided
1 Tablespoon red wine vinegar
salt & pepper, to taste

Steps:

1. Preheat oven to 425ºF. 2. Place the swordfish steaks in a greased baking dish. Brush the tops of the steaks with 1 Tablespoon of olive oil and sprinkle with salt and pepper to taste. 3. Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork. 4. While the fish is baking, combine the tomatoes, garlic, parsley, oregano, capers, vinegar and 2 Tablespoons of olive oil in a bowl. Add pepper and just a sprinkling of salt. 5. Remove swordfish from the oven, plate and serve with the tomato mixture on top.

RECIPE: INDIAN DAL | WHOLE FOODS MARKET

Recipe: Indian Dal | Whole Foods Market image

Nutritious and flavorful, with added heat from a jalapeño, this recipe is an ideal choice for a quick evening meal. Dal is one of the principal foods of the Indian subcontinent where the term can be used to mean either an ingredient or the dish made from it. If using green or black beluga lentils instead of red, the cooking time should be increased by 10 to 15 minutes. Serve over a bed of brown rice.

Provided by WHOLEFOODSMARKET.COM

Total Time 30 minutes

Yield Serves 6

Number Of Ingredients 13

Ingredients

2 cups red lentils, sorted and rinsed
2 tablespoons coconut oil
1 yellow onion, finely chopped
1 teaspoon whole cumin seeds
1/4 teaspoon ground cardamom
4 cloves garlic, finely chopped
2 tablespoons finely chopped ginger
4 cups low-sodium vegetable broth
1 1/2 cup chopped tomatoes (with their juice)
1/3 cup chopped fresh cilantro
1 teaspoon ground turmeric
1/4 teaspoon fine sea salt
1 jalapeño pepper, stemmed, seeded and finely chopped

Steps:

Heat oil in a large pot over medium high heat. Add onion and cook until softened, about 5 minutes.
Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes.
Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeño and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes.
Ladle into bowls and serve.

Nutrition Facts : Calories 310 calories, FatContent 6 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 300 milligrams, CarbohydrateContent 43 grams, ProteinContent 18 grams

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