Grilled swordfish steaks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Swordfish steaks, 1/2-3/4\" thick (8 oz) | |
| 2 | tablespoons | Vegetable oil |
| Salt to taste | ||
| Freshly ground black pepper to taste | ||
| Green Grape and Parsley Relish (recipe follows) | ||
Directions
From "Big Flavors of the Hot Sun" (William Morrow, $27½) by Chris Schlesinger and John Willoughby. Swordfish is an outstanding fish for grilling, right up there with tuna. The meat is firm and steak-like, its relatively high oil content keeps it moist and its flavor is mild but distinctive.
Rub the swordfish lightly with vegetable oil, sprinkle liberally with salt and pepper and grill over a medium fire for 4-5 minutes per side, turning once, until almost completely opaque. Remove from the grill and serve, accompanied by the relish (recipe follows).
Per serving without grape relish: 198 calories, 22 grams protein, 0 grams carbohydrates, 11 grams fat, 2 grams saturated fat, 45 milligrams cholesterol, 368 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95