I haven't had grilled swordfish steaks in quite a while, so when my next-door neighbor offered me some swordfish I was happy to accept. The steaks weighed in at about 6 ounces each - perfect for one - and he gave me a couple - perfect for two. I spent a day or two looking at recipes but finally decided on a simple preparation that would simply highlight the naturally fresh, sea flavor of the steaks. This takes no more than 15 minutes of hands-on time to make so it's a great weeknight meal. Serves 2.
- 2 6-oz. sword fish steaks
- 1 lemon
- 2 tsp. olive oil
- 1 tsp. dried Herbes de Provence (available in the spice aisle)
- Pinch of salt
1. Place steaks in a plate and squeeze the juice of half the lemon over them, coating both sides. Marinate for 30 minutes.
2. In the meantime, heat a grill pan over medium-high heat.
3. Brush both sides of steak with olive oil then sprinkle one side of each steak with 1/2 teaspoon of Herbes de Provence and a pinch of salt.
4. Place steaks on hot grill and cook for about 5 minutes - until edges of steak are cooked halfway up.
Flip steaks and cook another 5 minutes.
5. With a sharp knife, probe the center of the steak to be sure it isn't pink but is still juicy. If it isn't quite done, remove the pan from heat, cover with foil, and cook off heat for another 5 minutes.
Squeeze a bit more lemon juice on steaks and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|