Turkish · Dinner
Grilled Swordfish Skewers (High-Protein)
Swordfish steak cubes marinated in olive oil, lemon and oregano, threaded onto skewers with peppers and onion, then char-grilled over high heat. A jammy soft-boiled egg and lemony white beans on the side push protein well past a standard skewer plate, alongside charred bell pepper and a bright parsley scatter.
$10
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
478Calories
52.3gProtein
21.1gFat
21.4gCarbs
4.3gSugar
6.9gFiber
870mgSodium
420mgChol
4.1gSat Fat
1180mgPotassium
135mgCalcium
4.6mgIron
3.1mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Cut swordfish into 1.5-inch cubes and pat dry; cut bell pepper and red onion into matching chunks. Mince the garlic.
2
Marinate
Toss swordfish cubes with 1 tbsp olive oil, 1 tbsp lemon juice, garlic, oregano and half the salt and pepper; cover and refrigerate 30 minutes.
3
Build
Thread marinated swordfish, pepper and onion alternately onto a metal or soaked wooden skewer, packing snugly.
4
Boil
Lower egg into simmering water over medium heat and cook 6 minutes for a jammy yolk; transfer to cold water 2 minutes and peel.
5
Grill
Lay skewer on a hot grill or grill pan over high heat, turning every 2–3 minutes, until fish is opaque and lightly charred (8–10 minutes).
6
Toss
Combine drained cannellini beans with 1 tsp olive oil, 1 tbsp lemon juice, remaining salt and pepper and half the sumac.
7
Plate
Slide skewer onto a plate with the dressed beans and halved egg; scatter with parsley and remaining sumac, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g swordfish steak
- 22 large eggs
- 5.2 oz75g, about half a 15 oz can cannellini beans
- 11 bell pepper
- 11 red onion
- 4 tbsp4 tbsp olive oil, divided
- 4 tbsp4 tbsp lemon juice, divided
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp salt, divided
- 1/4 tsp1/4 tsp black pepper, divided
- 2 tbsp2 tbsp parsley
