|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 11g||40%|
|Total Sugars 17g|
|Vitamin C 214mg||1,072%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
2 (6-ounce) swordfish steaks
2 teaspoons olive oil
1 teaspoon dried herbes de Provence
1 pinch salt
Place steaks in a plate and squeeze the juice of half the lemon over them, coating both sides. Marinate for 30 minutes.
In the meantime, heat a grill pan over medium-high heat.
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.
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.
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.