Swordfish Cutlets With Raw Sauce

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
569
FAT
103%
CHOL
217%
SOD
23%

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Ingredients for 4 servings

4 plum tomatoes, seeded, chopped and drained

1/4 small red onion, finely chopped

1/2 cup fresh basil (about 10-12 leaves), torn or chopped

4-5 tablespoons extra virgin olive oil (EVOO), plus some for drizzling

Salt and pepper

2 lemons, zested

1/2 cup flat leaf parsley (a couple of handfuls), finely chopped

5 cloves garlic, finely chopped and 1 pasted*

2 cups plain or seasoned breadcrumbs

1 teaspoon freshly ground black pepper

4 swordfish steaks (1/2-inch thick each)

Coarse salt

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