Just two ingredients are needed - the vinaigrette is the perfect complement to the swordfish in this simple Asian-inspired fish recipe.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Renée's Asian Sesame Vinaigrette, divided
4 swordfish steaks (1 lb./450 g)
2-2/3 cups hot cooked long-grain white rice
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How do I make it ?
Pour 1/4 cup vinaigrette over fish in shallow dish; turn to evenly coat both sides of fish. Refrigerate 30 min. to marinate.
Heat oven to 375ºF. Remove fish from marinade; place on parchment-covered rimmed baking sheet. Discard marinade.
Bake fish 10 min. Drizzle with remaining vinaigrette; bake 2 to 3 min. or until fish flakes easily with fork. Serve with rice.
Kraft Kitchen Tips!
Serve with steamed baby bok choy.
Sprinkle fish evenly with 1 Tbsp. chopped green onions before serving.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 2.5 g
Cholesterol 65 mg
Sodium 300 mg
Total carbohydrate 38 g
Dietary fibre 0 g
Sugars 6 g
Protein 23 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.