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; 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 8 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.
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|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||5 g|
|Unsaturated Fat||17 g|
|Dietary Fiber||0 g|