Related recipes: Citrus,
Corn-Free, Dairy-Free, Easy,
Egg-Free, Fast, Fish,
Garlic, Herbs, Low-Carb,
Main Dishes, Seafood, Soy-Free,
Summer, Swordfish, Wheat-Free
Any firm white fish such as halibut or orange roughy will work
in this recipe.
Yield: 4 servings
2 lbs (910g) swordfish steaks, (four steaks)
1/4 cup (60mL) lemon juice, freshly squeezed
2 Tbs (30mL) water
1 Tbs (15mL) olive oil
2 cloves garlic, minced
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/4 tsp (1g) black pepper, freshly ground
1/3 cup (10g) cilantro leaves, whole, chopped (or equal amount
Wash swordfish steaks, pat dry with a paper towel and place inside a
large zip-lock plastic bag (or covered dish).
In a small bowl, mix together lemon juice, water, olive oil, garlic,
salt, pepper, and cilantro (or parsley).
Pour lemon marinade over swordfish and seal bag (or cover dish). Place
in refrigerator. Marinate fish at least one hour, turn the bag occasionally so marinade covers
fish. Marinate up to 12 hours.
Prepare grill (medium-high heat) and oil the rack so fish will not
stick. Place the fish on the hot grill and cook 4–5 minutes per side or until fish
flakes easily when tested with a fork.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Serving Size 1 serving
Calories from Fat 140 (36%)
% Daily Value*
23%Total Fat 15g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sugar Alcohols 0g