Italian · Dinner
Grilled Swordfish Steak (Low-Chol)
A swordfish steak grilled over high heat until charred and opaque, finished with a bright lemon-garlic-caper sauce made with olive oil and fresh parsley. Served with sautéed zucchini and a lemon wedge.
$10
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
389Calories
38.6gProtein
22.6gFat
6.8gCarbs
2.8gSugar
1.5gFiber
499mgSodium
78mgChol
4gSat Fat
770mgPotassium
55mgCalcium
1.7mgIron
2mcgVitamin B12
28mgVitamin C
gluten-free
low-cholesterol
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat the swordfish steak dry. Rub with half the olive oil, salt, and pepper. Let sit 5 minutes at room temperature.
2
Sear
Heat a grill pan over high heat until a water drop sizzles instantly. Grill the swordfish 3–4 minutes per side until charred and opaque.
3
Sauté
While the fish grills, heat the remaining olive oil over medium heat. Sauté the zucchini 3 minutes, stirring, until tender and lightly golden.
4
Plate
Transfer the swordfish to a plate. Add garlic, lemon juice, and capers to the warm pan, stir 30 seconds. Spoon sauce over fish, scatter parsley, and serve with zucchini and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g swordfish steak
- 2 tbsp2 tbsp olive oil, divided
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp capers
- 11 small zucchini
- 1/4 tsp1/4 tsp salt
- a pinch of black pepper
- 22 lemon wedge, for serving
