Swordfish and Carrot Salad

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: Giangi Townsend

Ingredients

6 ounces swordfish, 4 - 6 ounces - fillets of swordfish
4 tbsps unsalted butter, 4 tablespoons unsalted butter
2 lemon, 2 , juce extracted lemon
2 tbsps flat-leaf parsley, 2 tablespoons fileny chopped fresh flat-leaf parsley
4 carrots, 4 large pelled carrots
1 tbsp lemon juice, 1 tablespoon lemon juice
2 tbsps olive oil, 2 tablespoons olive oil
1 tbsp flat-leaf parsley, 1 tablespoon finley chopped fresh flat-leaf parsley

US - Metric

Instructions

SWORDFISH WITH LEMON, PARSLEY BUTTER SAUCE
In a large skillet melt the 3 tablespoons of butter over medium high heat. Add ½ of the lemon juice, parsley and the fillets of swordfish. Cook over medium heat until the fillets are cook all the way through. Salt and pepper
Remove the fillets from the pan and set aside. Add the remaining 1 tablespoon butter and ½ of the lemon juice remaining to the skillet and cook until the butter is melted.
Pour over the fish and sprinkle more parsley over the fillets.

GRATED CARROT SALAD

Grate the carrots pushing them lengthwise along the grater teeth.
Toss the grated carrots with lemon juice, oil, parsley and pepper. Taste the carrots and add more lemon if needed

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.