Serve over brown rice (cooked with ginger and basil) and with a spinach/strawberry salad
Combine garlic, ginger, lemon juice, and desired amount of basil. Rub over swordfish on a platter. Refrigerate 15 minutes. Flip swordfish and rub garlic mixture over other side. Refrigerate another 15 minutes. Grill on medium heat (I used a grill pan), about 3 minutes each side.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 141 | ||
Calories from Fat: 41 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 44.2mg | 14 % | |
Sodium 102.5mg | 4 % | |
Potassium 339.2mg | 9 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.7g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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