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Grilled Swordfish With Tomato Chutney

Diabetic.Foodie's picture
  Swordfish steaks/Halibut steaks 16 Ounce, cut 1 inch thick (Fresh Or Frozen, 2 Steaks, 6 To 8 Ounce Each)
  Olive oil 2 Teaspoon
  Leek/2 green onions 1 Small, chopped
  Chopped seeded tomato 1 Cup (16 tbs)
  Snipped fresh basil 1⁄4 Cup (4 tbs)
  Drained capers 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon

Thaw fish, if frozen.
For tomato chutney, in a medium saucepan heat 2 teaspoons olive oil over medium heat.
Add leek; cook just until tender.
Remove from heat.
Stir in tomato, basil, capers, pepper, and salt.
Cover and keep warm.
Rinse fish; pat dry with paper towels.
Brush both sides of fish with 2 teaspoons olive oil.
Place fish on the rack of an uncovered grill directly over medium coals.
Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once.
Cut each fish steak in half.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 840 Calories from Fat 313

% Daily Value*

Total Fat 35 g53.8%

Saturated Fat 5.6 g27.9%

Trans Fat 0 g

Cholesterol 180 mg60%

Sodium 809.9 mg33.7%

Total Carbohydrates 35 g11.5%

Dietary Fiber 5.8 g23.3%

Sugars 11.8 g

Protein 93 g186.6%

Vitamin A 104.4% Vitamin C 85.2%

Calcium 19.3% Iron 42.2%

*Based on a 2000 Calorie diet

Grilled Swordfish With Tomato Chutney Recipe