Italian · Dinner
Grilled Swordfish Steak
Grilled swordfish steak brushed with olive oil, garlic, and lemon, charred over high heat until firm and opaque. Served alongside sautéed zucchini and cherry tomatoes, finished with fresh parsley and a lemon wedge for brightness.
$8
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
339Calories
38.2gProtein
17.1gFat
8.4gCarbs
4gSugar
2.4gFiber
690mgSodium
94mgChol
3.1gSat Fat
950mgPotassium
50mgCalcium
1.6mgIron
1.9mcgVitamin B12
32mgVitamin C
Goes well with
Sauvignon Blanc
local
Italian Sparkling Water (Acqua Frizzante)
international
gluten-free
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat swordfish steak dry, brush with 1 tsp olive oil, season with salt and black pepper. Mince garlic, chop parsley, slice zucchini into half-moons.
2
Grill
Place swordfish steak on grill over medium-high heat for 3–4 minutes per side until opaque and charred, rubbing with garlic and lemon juice.
3
Rest
Let swordfish steak rest 3 minutes to redistribute juices.
4
Sauté
Cook zucchini and halved cherry tomatoes in 1 tsp olive oil over medium heat for 4–5 minutes until golden and softened.
5
Plate
Arrange fish beside vegetables, scatter parsley on top, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g swordfish steak
- 2 tsp2 tsp olive oil, for brushing the fish
- 2 clove2 clove garlic
- 11 lemon
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 7 oz200g zucchini
- 5 oz140g cherry tomatoes
- 2 tsp2 tsp olive oil, for the vegetables
