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Swordfish, Spinach and Potato Salad

Seafood alternatives: mahi mahi, tuna, shark

This simple recipe is best when made with a variety of colorful-skinned potatoes: purple, blue, yellow, red, and white. Cook them all in a big pot of simmering water and lift out each one as it becomes tender.

Ingredients:

• 2 pounds waxy, thin-skinned potatoes
• Salt and freshly ground black pepper
• 1/2 pound swordfish steak
• 1/4 cup sour cream (low- or nonfat varieties are fine)
• 2 Tbsp. red wine vinegar
• 2 tsp. minced garlic
• 2 cups shredded fresh spinach
• 1/2 cup thinly sliced red onion

Cooking Instructions:

Put the potatoes in large pot and add cold water to cover, with a generous pinch of salt. Bring to a boil and simmer the potatoes until tender. Small potatoes will cook in about 20 minutes. Larger varieties will take up to 40 minutes. Test the potatoes occasionally, removing them with a slotted spoon as they become tender. Let the potatoes cool, then cut them into small chunks and put them in large bowl.

Preheat the broiler. Put the swordfish steak on a broiler pan and season well with salt and pepper. Broil fish until just opaque through, 4 to 5 minutes on each side. Let cool, discard the skin, cut the swordfish into large chunks and add to the potatoes in the bowl.

In a small bowl, blend together the sour cream, vinegar and garlic with a good pinch of salt and pepper. Add the spinach and onion to the potatoes, drizzle the dressing over and gently toss to mix well. Serve right away, or refrigerate until ready to serve. The salad will have more flavor if it sits at room temperature for about 20 minutes before serving.

Servings per recipe: 6

Cal. 183 / Total Fat. 3g / Sat. 1g / Chol. 18mg / Sdm. 64mg / Carbo. 28g / Prot. 12g / Om-3 .2g