Broiled Swordfish With Chick Peas and Tomatoes

Ingredients

• 2 swordfish steaks, 1 1/2 inches thick, about two pounds in all
• 2 tablespoons creme fraiche
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 4 cups canned Italian tomatoes, coarsely chopped
• ½ teaspoon hot pepper flakes
• 2 teaspoons fresh rosemary leaves
• Coarse salt and freshly ground pepper to taste
• 1 pound cooked chick peas or two 8-ounce cans, rinsed and drained

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    267 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 22 grams protein; 61 milligrams cholesterol; 296 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Preheat broiler. Spread the swordfish steaks on both sides with the creme fraiche. Set aside.
2. Soften the onion with the garlic in the olive oil. Add the tomatoes, hot pepper flakes, rosemary, salt and pepper. Simmer gently for 15 minutes. Add the chick peas and cook another 10 minutes.
3. Meanwhile, season the swordfish steaks with salt and pepper and broil, turning once, until medium rare. Serve with chick peas on the side.

• Boiled potatoes cut in half or quarters are good mixed in with the chick peas.