Swordfish with Country Vegetable Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 389 |
| pro | 35 g |
| total fat | 23 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 66 mg |
| sodium | 304 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 17 |
| vit A | 21 |
| vit C | 170 |
| folate | 20 |
Ingredients
Preparation
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.
- Keywords : Main Course; Dinner; Greek; BBQ/Grill; Fish; Green pepper; Cucumbers;
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