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Swordfish With Cucumber

American.foodie's picture
  Swordfish steak 1 1⁄2 Pound
  Garlic 2 Clove (10 gm)
  Chili powder 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Cucumber 1 Large
  Olive oil/Vegetable oil 1 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Fennel seed 1⁄4 Teaspoon

Cut fish steak into 6 serving pieces.
Place in ungreased square baking dish, 8x8x2 inches.
Mix 1/4 cup lemon juice, 2 tablespoons oil, the garlic, chili powder, cloves and 1 teaspoon salt; pour over fish.
Cover and refrigerate at least 2 hours.
Cut cucumber lengthwise into fourths; remove seeds.
Cut each fourth lengthwise into thin slices.
Remove fish from marinade; reserve marinade.
Place fish on rack in broiler pan.
Set oven control to broil.
Broil fish with tops 2 to 3 inches from heat until light brown, about 5 minutes.
Turn carefully; brush with marinade.
Broil until fish flakes easily with fork, 5 to 8 minutes longer.
Heat 1 tablespoon oil in 10-inch skillet over medium heat until hot.
Add cucumber.
Cook and stir just until cucumber is crisp-tender, about 2 minutes.
Toss with 1 tablespoon lemon juice, 1/8 teaspoon salt and the fennel seed.
Serve cucumber with fish.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1107 Calories from Fat 464

% Daily Value*

Total Fat 52 g79.8%

Saturated Fat 8.4 g41.8%

Trans Fat 0 g

Cholesterol 270 mg90%

Sodium 865.6 mg36.1%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2.9 g11.6%

Sugars 5.6 g

Protein 135 g270.5%

Vitamin A 25.9% Vitamin C 45.3%

Calcium 9% Iron 31.4%

*Based on a 2000 Calorie diet

Swordfish With Cucumber Recipe