Entrees
Dijon Glazed Swordfish - Exact Heat Toaster/Convection
Makes 4 servings
Dijon Glazed Swordfish - Exact Heat Toaster/Convection
Makes 4 servings
The glaze is simple to make, yet the mustard and herbs add flavor and zest.
carb.1g
pro. 34g
fat 11g
sat. fat 2g
chol. 66mg
sod. 381mg
calc. 28mg
fiber 3g
Ingredients
2 tablespoons Dijon style mustard 1 tablespoon olive oil 1 small garlic clove, minced 1 teaspoon dried oregano ¼ teaspoon salt vegetable oil cooking spray 1½ pounds fresh swordfish steak, about 1 inch thick, cut into 4 pieces
Preparation
In a small bowl combine mustard, oil, garlic, oregano and salt. Place rack in the Cuisinart® Exact Heat™ Convection Toaster Oven Broiler in position B and preheat the oven on the Broil setting. Place the broiling pan in the drip tray so the fish will be about 1½ to 2 inches from the upper element. Lightly spray the broiler rack with vegetable oil cooking spray and add ¼ cup water to the drip tray. Arrange swordfish steaks on broiling pan and brush the top of each steak with a thin layer of glaze. Place in the oven and leave the door ajar. Broil, glazed side up, until top of steak is bubbly and brown, about 8 to 10 minutes (time may be shorter for thinner swordfish steaks). Turn with a spatula, brush with glaze, and broil until fish is flaky but not dry, about 5 to 7 minutes. Transfer to dinner plates and serve immediately.
