Grilled Swordfish
Ingredients
The fish
-
1
tablespoon
dried basil
-
1
tablespoon
garlic powder
-
1
teaspoon
ground fennel
-
1
teaspoon
lemon pepper
-
¼
teaspoon
cayenne pepper
-
2
tablespoons
olive oil
-
4
6-ounce
swordfish steaks
The olive topping
-
1
cup
tomatoes, chopped
-
¼
cup
black olives
-
¼
cup
fresh basil leaves, chopped
-
3
cloves
garlic, minced
-
2
tablespoons
fresh lemon juice
-
2
tablespoons
olive oil
Instructions
- Preheat the grill on high and clean the cooking grate.
- In a small bowl, mix dried basil, garlic powder, ground fennel, lemon pepper, cayenne pepper, salt, and pepper.
- Drizzle olive oil over the swordfish and rub to coat, then apply the spice mixture evenly on all sides.
- In a medium bowl, combine tomatoes, olives, fresh basil, garlic, lemon juice, olive oil, and salt and pepper to taste for the topping.
- Grill the swordfish for 3-4 minutes on each side until firm and opaque, ensuring it reaches 145°F.
- Serve the grilled swordfish with the olive topping.
Nutrition Facts (estimated)
Servings
4
Calories
162
Total fat
16g
Total carbohydrates
6g
Total protein
2g
Sodium
137mg
Cholesterol
1mg
You might also like