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Grilled Swordfish with Lemon Juice, Olive Oil and Herbs
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- #105158
Whether you're looking to serve up your prize catch or you just snagged some fillets from the market, this is one heck of a way to grill swordfish. Fresh chopped basil and tarragon make a world of a difference for some fantastic fish.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 pounds swordfish
2 lemons, juiced
lemon wedges, for garnish
1/3 cup olive oil, plus extra for drizzling
1/4 cup chopped herbs such as tarragon, basil, chives, or parsley, plus extra for garnish
black pepper
salt
directions
Pat fish dry and lay out in a shallow dish. Cover fish with the lemon juice, olive oil, chopped herbs, and a several generous cracks of black pepper. Turn fillets over a few times to even coat. Leave fish out at room temperature for 10-15 minutes.
Meanwhile, preheat a grill over medium high heat. When coals are ready finish fish by seasoning on both sides with salt. Place fish on direct heat for about four minutes per side depending on the thickness of the fillets. When fish is cooked through and flaky, remove from heat to a platter.
Garnish with additional lemon wedges, a drizzle of olive oil, and additional chopped herbs if desired.
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nutrition data
311 calories, 13 grams fat, 2 grams carbohydrates, 45 grams protein per serving. This recipe is low in carbs.
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