Not all steaks have to be beef. Swordfish and halibut are hearty fish that can keep you and you BBQ guests satiated. Keep the fish stored in the fridge until it’s time to cook, and after handling, be sure to wash your hands with warm soapy water, and use a separate cutting board to keep potential bacteria away from other foods.
Recipe: Grilled Swordfish
Yield: 2 servings
Ingredients
Two 6-ounce center cut swordfish fillets
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 garlic clove, peeled and chopped
1 tablespoon fresh chopped oregano or mint
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place fish fillets in a shallow dish. Mix lemon juice, olive oil, garlic, oregano or mint, salt, and black pepper. Pour over fish and refrigerate for one hour. Preheat a grill or sauté pan to medium high heat. Grill or sauté swordfish for about 5 minutes on each side depending on thickness and desired degree of doneness. Meanwhile, heat marinade in a small saucepan, or in the skillet used to cook the swordfish, until boiling for 1 minute. Serve hot marinade over grilled fish with a pinch of fresh mint for garnish
Nutritional Information Per Serving (6 oz):
Calories: 395, Fat: 27 g, Cholesterol: 66 mg, Sodium: 294 mg, Carbohydrate: 3 g, Dietary Fiber: < 1 g, Sugars: 1 g, Protein: 34 g