Try this Swordfish Steak with Tart Tomatillo Vinaigrette recipe, or contribute your own.
Suggest a better descriptionAt least 1 hour and up to 4 hours before you plan to grill swordfish steaks, prepare dry rub, combining ingredients in a small bowl. Rub steaks with mixture, wrap them in plastic and refrigerate. For the vinaigrette: Combining ingredients in a food processor. Remove steaks from refrigerator and let sit covered at room temperature for about 30 minutes. Fire up grill, bringing the temperature to medium-high (3 seconds with the hand test). Transfer steaks to a well-oiled grate and grill uncovered over medium-high heat for 4 to 5 minutes per side, until opaque throughout. Rotate fish 180 degrees once on each side. If there is any resistance when you turn or rotate fish, re-oil the grate. If grilling 1 covered, cook for the same amount of time, turning and rotating in a similar manner. Serve steaks hot, drizzled with vinaigrette, Notes: REF: Born to Grill : An American Celebration by Cheryl Alters Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X) Hanneman May 1998 >McRecipe Recipe by: Born to Grill, Jamison & Jamison Posted to bbq-digest by "Garry Howard"
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 116 | ||
Calories from Fat: 96 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1169.1mg | 40 % | |
Potassium 279.8mg | 7 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 2.8g | ||
Protein 1.8g | 3 % | |
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: 116
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