Swordfish Florentine

swordfish florentine

Swordfish Florentine

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Swordfish has an almost "meaty" texture. Here it has a distinctly Mediterranean flavour.
Servings: 4
Calories: 933


  • 4 swordfish steaks about 8 oz each in weight
  • Salt pepper and lemon juice
  • Olive oil
  • 2 lbs fresh spinach stems removed and leaves well washed

garlic mayonnaise

  • 2 egg yolks
  • 2 cloves garlic
  • Salt pepper and dry mustard
  • Pinch cayenne pepper
  • 1/2 pint olive oil
  • Lemon juice or white wine vinegar


  • Sprinkle fish with pepper, lemon juice and olive oil. Place under a pre-heated grill and cook for about 3-4 minutes per side. Fish may also be cooked on an outdoor barbeque grill.
  • Meanwhile, use a sharp knife to shred the spinach finely. Place in a large saucepan and add a pinch of salt. Cover and cook over moderate heat with only the water that clings to the leaves after washing. Cook about 2 minutes, or until leaves are just slightly wilted. Set aside.
  • Place egg yolks in a food processor, blender or cup of a hand blender. Add the garlic, crushed, if using a hand blender. Process several times to mix eggs and puree garlic. Add salt, pepper, mustard and cayenne pepper. With the machine running, pour oil through the funnel in a thin, steady stream. Follow manufacturer's directions if using a hand blender.
  • When the sauce becomes very thick, add some lemon juice or vinegar in small quantities.
  • To serve, place a bed of spinach on a plate and top with the swordfish. Spoon some of the garlic mayonnaise on top of the fish and serve the rest separately.
Calories: 933 kcal
Carbohydrates: 9 g
Protein: 53 g
Fat: 78g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 247 mg
Sodium: 369 mg
Potassium: 2230 mg
Fiber: 5 g
Sugar: 1 g
Vitamin A: 21669 IU
Vitamin C: 64 mg
Calcium: 251 mg
Iron: 8 mg
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