Tomatoes, olives, and garlic are staples of zesty Sicilian cooking. Raisins add sweetness giving the sauce a tantalizing sweet and sour flavor.

Make the sauce in a microwave oven and use frozen baby Brussel sprouts for a quick and easy dinner. Look for small baby Brussel sprouts in the freezer section.

Helpful Hints:

This sauce also goes well with chicken or beef.

If frozen baby Brussel sprouts are not available, use large ones and cut them in quarters.

Make sure your oven is at temperature before adding the Brussel sprouts.

Countdown:

Preheat oven to 400°F.

Prepare all ingredients.

When oven is at temperature roast Brussel sprouts and potatoes.

Make sauce.

Sauté swordfish.

SHOPPING LIST:

To buy: 1 can low-sodium diced tomatoes, 1 container pitted black olives, 1 container raisins, 1 bottle dried oregano and 3/4 pound swordfish steaks.

Staples: olive oil, garlic, salt and black peppercorns.

Sicilian Swordfish

Recipe by Linda Gassenheimer

1 cup drained, canned, low-sodium diced tomatoes

3 cloves garlic, crushed

5 pitted black olives

2 tablespoons raisins

1 teaspoon dried oregano

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 teaspoons olive oil

3/4 pound swordfish steaks

To make sauce: Place tomatoes, garlic, olives, raisins, and oregano in a microwave-safe bowl. Cover bowl with a paper towel and microwave on high for 4 minutes. Add salt and pepper. Or place tomatoes and garlic in small saucepan and simmer 2 minutes. Add olives, raisins, and oregano and continue to cook 5 minutes. Add salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the swordfish steaks, making sure they fit in one layer. Sauté 2 minutes. Turn and sauté 2 minutes for 1/2-inch steaks. (Cook 2 minutes longer for 1-inch steaks.) Divide between 2 plates and spoon sauce on top.

Yield 2 servings.

Roasted Baby Brussel Sprouts

Recipe by Linda Gassenheimer

2 cups baby Brussel sprouts

1 pound canned potatoes, rinsed and drained (about 1 1/2-cups)*

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

Preheat oven to 400°F. Remove stem end from Brussel sprouts and cut in half. Cut potatoes in half or into pieces about the same size as the Brussel sprouts. Line a baking sheet with foil. Add the oil and roll the potatoes and Brussel sprouts in the oil making sure all sides are covered. Sprinkle with salt and pepper and toss well. Spread vegetables in one layer on the sheet. Roast 20 minutes. Remove from oven and turn potatoes and sprouts over. Roast another 10 minutes.

Remove vegetables to a bowl. Add the balsamic vinegar and toss well. Let rest while you make the fish.

*Canned potatoes containing per cup: 112 calories, 0.36 g. fat, 24.5 g carbohydrate, 24 mg sodium

Per Serving: Total Calories 54, Total Fat 18.1 g, Saturated Fat 3.5 g, Monounsaturated Fat 7.9 g, Sodium 579 mg, Cholesterol 66 mg, Total Carbohydrate 55.5 g, Fiber 12.1 g, Sugars 14.2 g, Protein 41.6 g, Potassium 735 mg, Phosphorus 102 mg

Choices/Exchanges: 2 starch, 1/2 fruit, 3 nonstarchy vegetable, 4 lean protein, 2 fat

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