Gingery Grilled Swordfish Steaks
|Olive oil/Vegetable oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dry sherry/Water||1 Tablespoon|
|Reduced sodium soy sauce||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh ginger/1/4 teaspoon ground ginger||2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Swordfish steaks/Tuna/shark steaks||4|
|Non stick cooking spray||1|
Combine the olive oil, lemon juice, sherry, soy sauce, garlic, ginger, lemon rind, and pepper and set aside.
Lay the swordfish steaks in a shallow baking pan just large enough to hold them, pour on the marinade, and turn the steaks to coat well.
Cover and refrigerate for 2 hours.
Lightly coat a heavy 12 inch skillet with the cooking spray and set over moderately high heat for 30 seconds.
Add the swordfish steaks and cook, uncovered, for 3 minutes on each side or until springy firm.
Transfer the swordfish to a heated platter and serve.
Serving size: Complete recipe
Calories 1285 Calories from Fat 624
% Daily Value*
Total Fat 70 g107.4%
Saturated Fat 10.9 g54.4%
Trans Fat 0 g
Cholesterol 285.7 mg95.2%
Sodium 1073.1 mg44.7%
Total Carbohydrates 12 g4%
Dietary Fiber 1.5 g5.9%
Sugars 1.4 g
Protein 142 g283.2%
Vitamin A 13% Vitamin C 52.9%
Calcium 3.6% Iron 29.6%
*Based on a 2000 Calorie diet