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CATEGORY CUISINE TAG YIELD
Seafood Cooking liv, Import 1 Servings

INGREDIENTS

4 Strips, 1/2 by 3-inches
lemon zest
2 T Extra-virgin olive oil
1 T Snipped fresh rosemary, or 1
teaspoon dried leaves
1 Garlic clove, crushed
through a press
4 Swordfish steaks, 3/4-inch
thick about 1/2 pound
each
Salt and freshly ground
pepper to taste
1 T Capers, rinsed and drained
Lemon wedges for garnish

INSTRUCTIONS

Combine the lemon zest, oil, rosemary and garlic on a large, shallow
platter or a tray large enough to hold the swordfish steaks in a
single layer. Add the swordfish, sprinkle with salt and pepper and
turn to coat with the marinade. Cover and marinade in the  refrigerator
for 1 to 2 hours.  Brush the grill or broiler pan with a thin film of
oil. Just before  serving time, preheat the grill or broiler. Transfer
the swordfish to  grill or broiler pan, reserve the marinade left on
the platter. If  broiling, adjust the oven rack so that the tops of the
fish are about  3 inches from the heat source. Grill or broil until
lightly browned,  5 to 8 minutes, depending on the intensity of the
heat. Using a  spatula, carefully turn each steak. Spoon any marinade
and pieces of  lemon zest and rosemary on to the tops of the steaks.
Broil until  lightly browned and the center of the fish is opaque when
tested with  the tip of a knife, about 5 to 8 minutes. Serve garnished
with capers  and lemon wedges.  Yield: 4 servings  Recipe by: Cooking
Live Show #CL8869 Posted to MC-Recipe Digest V1  #597 by Angele Freeman
<jfreeman@netusa1.net> on Apr 29, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1172
Calories From Fat: 35
Total Fat: 4.1g
Cholesterol: 2.3mg
Sodium: 557.8mg
Potassium: 446.8mg
Carbohydrates: 246.2g
Fiber: 10g
Sugar: 2.9g
Protein: 33.2g


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