Thursday, August 4, 2011

Grilled Swordfish

It was a case of the confused dinner. He thought I said grilled chicken for dinner, I said grilled chicken for tomorrow night (duh, it has to defrost). How we ended up with a swordfish fillet is a mystery...

Ok, it isn't a mystery. The husband was picking up milk after a phone call revealed our confusion and on a creepy walk-by of the meat department he saw it was on sale.

It all worked out in the end, and it turns out swordfish is pretty darn good.

There are a few reasons why I sit here in adoration:
1) Tastes like chicken, but is super moist.
2) Absorbs flavor very well.
3) Low in calories, high in protein.

Here's what the magician whipped up:
 Grilled Swordfish
1 tablespoon garlic
1/4 tablespoon basil or 1 tablespoon fresh, finely chopped
1/4 tablespoon dried mint or 1 tablespoon fresh, finely chopped
1/4 cup olive oil
1/8 cup lemon juice
2 swordfish fillets (about 12 ounces total)

Heat the grill to a nice medium-high heat. Whisk garlic, basil, mint, oil, and lemon juice together in a medium bowl. Brush the swordfish steaks with the mixture, sprinkle with salt and pepper, put that side face down on the grill. Brush and season the remaining tops and flip once while grilling. This takes about 3 minutes per side. Enjoy!

By the way, the FDA recommends that young children, pregnant women, and women of child-bearing age not eat swordfish because the high levels of mercury.

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