|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*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.|
Firm swordfish steaks hold up well on the grill or broiler. These swordfish steaks are nicely flavored with a lemon and olive oil sauce. The sauce is brushed over the fish as it cooks.
While swordfish is nutritious and delicious, it does have a high level of mercury. The US FDA and EPA advise that women who may become pregnant, pregnant women, nursing mothers, and young children avoid eating fish high in mercury. They advise this group to completely avoid swordfish, shark, tilefish, and king mackerel.
- 6 swordfish steaks, about 1 inch thick
- 1/2 cup vegetable oil or extra virgin olive oil
- 1/4 cup lemon juice
- 2 teaspoons kosher salt
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon ground black pepper
- dash Tabasco sauce or ground cayenne pepper
- 1/4 teaspoon sweet paprika
Rinse swordfish steaks well under cold water and pat dry with paper towels.
Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce. Stir well.
Brush fish with the mixture then sprinkle with about half of the paprika. Set remaining lemon juice mixture and paprika aside.
Place the swordfish on a well-greased grill over medium coals or in a greased grilling basket.
Grill the fish over medium coals for about eight minutes on each side or until fish flakes easily with a fork or grill at about 350 F on a gas grill.
Baste with the lemon juice mixture several times and sprinkle the finished fish with the remaining paprika before serving.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.