Italian · Dinner
Grilled Swordfish Steak (GLP-1)
Grilled swordfish steak seared over high heat and served over a warm white bean and arugula salad brightened with lemon, garlic, and parsley. Portioned smaller and protein-forward for GLP-1 needs, with fiber-rich beans replacing starchy carbs, minimal added fat, and no refined sugar.
$8
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
344Calories
38.1gProtein
11.2gFat
21.8gCarbs
1.9gSugar
7.8gFiber
260mgSodium
72mgChol
2.1gSat Fat
1180mgPotassium
135mgCalcium
4.2mgIron
1.9mcgVitamin B12
22mgVitamin C
protein-rich
low-carb
gluten-free
low-calorie
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Pat the swordfish steak dry with paper towels and season lightly with salt and black pepper. Mince the garlic clove and chop the parsley.
2
Grill
Heat a grill pan over high heat for 2 minutes. Grill the swordfish steak 3–4 minutes per side until opaque and flakes easily.
3
Build
Warm olive oil in a skillet over medium heat. Add garlic for 30 seconds until fragrant, then stir in cannellini beans and warm 2 minutes. Toss with arugula, lemon juice, and parsley off heat.
4
Plate
Spoon bean mixture onto a plate, top with swordfish steak, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g swordfish steak
- 1 cup180g cannellini beans, cooked and drained
- 2 cup40g arugula
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh parsley
- salt, a pinch
- black pepper, a pinch
- 22 lemon wedge, for serving
