Thursday, January 8, 2009

Grilled Swordfish with Ginger & Lime

*marinates minimum 1 hour - overnight is best

Servings: 2

Serving Ideas: Serve with cooked rice & mushrooms OR yellow squash

2 teaspoons cilantro (or italian parsley) - chopped

2 teaspoons lime juice

2 cloves garlic - minced & divided

1 teaspoon ginger root - grated

1/2 pound swordfish steaks (2 at 1/4lb each) - boneless

2 teaspoons margarine (imitation) softened

1. In shallow glass or stainless-steel bowl combine 1t cilantro, lime juice, half of the garlic & half of the gingerroot; mix well.

2. Add swordfish & turn to coat. Cover & refrigerate at least 1 hour or overnight.

3. Preheat BBQ/Grill on high for 10 minutes.

4. In small bowl combine remaining cilantro, garlic, gingerroot & margarine; mix well.

5. Spray rack & arrange swordfish on rack. Cook until fish is cooked through & flakes easily with fork, about 2 minutes per side.

6. To serve: top each steak with margarine mixture.
Optional garnish: lime wedges & parsley

: Per Serving : 162 Calories; 6g Fat (37.0% calories from fat); 2g Saturated Fat; 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 150mg Sodium.
Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

Source: Simply Light Cooking
Copyright: 1992

*sorry for the lack of photos...but pictures taken at home of fish...not very appetizing :P

1 comment:

  1. Nummy, nummy, nummy...I devour Swordfish!


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