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Nutrition Facts
Serving Size 1 (278g) Recipe makes 4 servings
Calories 457
Calories from Fat 264		(57%)
Amount Per Serving		%DV
	Total Fat 29.4g	45%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 18.3g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 88mg		29%
Sodium 1078mg		44%
Potassium 688mg		19%
Total Carbohydrate 1.0g		0%
	Dietary Fiber 0.3g	1%
	Sugars 0.3g
Protein 45.1g		90%
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Baked Swordfish Manzanillo

Recipe #169983 | 25 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
May 26, 2006

Pescado Espada Al Horno A La Manzanillo. Simple baked swordfish recipe from the Pacific Mexican town of Manzanillo in Colima. Manzanillo is a popular coastal town known for its swordfish and sailfish.

SERVES 4 (change servings and units)

Ingredients

4 (8 ounce) swordfish steaks
1 1/2 teaspoons salt
1/8 teaspoon pepper
6 tablespoons olive oil
1/2 cup sliced green onion
chopped parsley
chopped tomato
lime wedge

Directions

1
Preheat oven to 350 degrees.
2
Sprinkle swordfish with salt and pepper.
3
Place fish in a single layer in a baking dish and brush with olive oil to coat heavily.
4
Sprinkle green onions over the fish.
5
Bake uncovered for about 20 minutes, or until fish flakes easily with a fork.
6
Transfer to platter and sprinkle with parsley and garnish with tomato and lime wedges.

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Featured Reviews for This Recipe

From: Stacygirly

On Dec 31, 2008

Swordfish doesn't get much better than this! I used lemon instead of lime and grape tomatoes in place of the chopped tomatoes. I cut them in half and added at the end of cooking to warm them before serving. Delicious choice to serve my company. Mom and Dad were very happy with this one and give it 10 stars between the two of them, so 5 stars it is since it doesn't go any higher!

0 people found this review helpful

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From: CheapGourmet

On Apr 3, 2008

This was absurdly easy. It went together so fast, and then you just leave it in he oven. Very little effort, with a really satisfying meal at the end.

1 person found this review helpful

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From: Chef Mayhem

On Mar 28, 2007

This was a very EASY and tasty meal! EXCELLENT!!! I did alter the recipe a bit. First of all, I barely used any salt because I actually ran out. And "brushing the swodfish with olive oil" consisited of me pouring a tiny bit of canola on both sides. I also added chopped garlic (yum!) and chopped brown onion. I forgot the lime, so instead used lemon. The end result was very delicious! The garlic just took the recipe to the top and the lemon wasn't too bad either. GOOD ONE!

2 people found this review helpful

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From: YungB

On Feb 8, 2007

Easy and delicate tasting. I added the tomatoes on top of the fish the last 2 minutes to warm them up since I don't like cold tomatoes (personal preference). The key is to get a fresh piece of swordfish. Make a world of difference IMHO.

2 people found this review helpful

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