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If you prefer, use salmon steaks or tuna steaks in place of the swordfish.
You can buy garlic minced in jars in your grocery store's produce aisle.
When using dried spices, be sure to hold them in the palm of your hand and gently grind them with your fingers to release their flavors before adding to your dish.
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| Grilled Herb Swordfish |
Ingredients
(4 servings - 34g protein - 1g carbohydrate per serving)
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| 1-1/2 lb |
swordfish steaks (4)(1-inch thick) |
| 3/4 cup |
olive oil |
| 2 tsp |
oregano (dried) |
| 1-1/2 tbsp |
basil (dried) |
| 2 tbsp |
lemon juice |
| 4 cloves |
garlic (minced) |
| 3/4 tsp |
celery salt |
| 1 tsp |
coarse ground black pepper |
| 1 |
lemon (sliced) |
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- Cut fish into 4 serving portions.
- Rinse in cold water and pat dry with paper towels.
- In mixing bowl, combine oil, oregano, basil, lemon juice, garlic, celery salt, and pepper.
- Place fish into glass baking dish or casserole.
- Pour marinade over fish to cover.
- Put into refrigerator for 30 minutes.
- Remove fish.
- Preheat gas or charcoal grill to medium heat.
- Place fish on grill 6 inches from heat.
- Grill for 7-8 minutes, basting frequently with marinade.
- Turn carefully.
- Continue cooking and basting for 4 minutes.
- Arrange steaks on serving platter.
- Garnish with fresh lemon slices.
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