Swordfish with Country Vegetable Salad

Author: Canadian Living

  • Portion size 4 servings

Ingredients

  • 4 swordfish steaks (1-1/2 lb/750 g total)
  • 1 sweet green pepper
  • 1 yellow pepper
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tablespoons chopped fresh oregano
  • 3 cloves of garlic minced
  • 1/2 teaspoon pepper
  • 2 tomatoes
  • 1 piece (2 inches/5 cm) English cucumber
  • 1/4 teaspoon salt
  • 4 lemon wedges
  • 4 leaves romaine lettuce

Method

Arrange fish in single layer in shallow glass dish. Core, seed and cut green and yellow peppers into 3/4-inch (2 cm) squares; place in bowl. Whisk together oil, vinegar, oregano, garlic and pepper; pour half over fish, turning to coat. Pour remaining oil mixture over sweet peppers. Cover each and marinate in refrigerator for at least 30 minutes or for up to 2 hours.

Core and cut tomatoes into 1/2-inch (1 cm) cubes; add to peppers. Halve cucumber lengthwise; thinly slice crosswise and add to bowl along with half of the salt. Stir gently to coat.

Discarding marinade, place fish on greased grill over medium-high heat; sprinkle with remaining salt. Close lid and cook, turning halfway through, for about 6 minutes or until fish is opaque throughout and flakes easily when tested with fork. Squeeze juice from each lemon wedge over each steak.

Place lettuce leaf on each plate; top with salad. Serve fish alongside.

Nutritional facts <b>Per serving:</b> about

  • Sodium 304 mg
  • Protein 35 g
  • Calories 389.0
  • Total fat 23 g
  • Cholesterol 66 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 170.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Swordfish with Country Vegetable Salad

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