Delicious Grilled Swordfish with Herbs on a Foreman Grill
Swordfish cooks quickly on a Foreman Grill. There is a fair amount of fat in the flesh, so it will stay moist when grilling. In this recipe, swordfish is themed with fresh mint, basil, garlic, and lemon and served with grilled asparagus.
Ingredients
- 4 (6 ounce) swordfish steaks 1” thick
- ½ cup extra virgin olive oil EVOO
- 3 tablespoons fresh lemon juice
- 1 garlic clove minced
- 2 tablespoons fresh mint leaves chopped
- 2 tablespoons fresh basil leaves chopped
- sea salt and ground pepper to taste
Instructions
- Heat the Foreman Grill to medium high.
- Whisk together the oil, lemon juice, mint, basil, and garlic in a medium bowl. Add salt and pepper to taste.
- Brush the swordfish steaks with some of the lemon, olive oil, and herb mixture.
- Grill the steaks until just cooked through with the top closed for approximately 5 minutes.
- Transfer the steaks to plates and spoon the rest of the herb mixture over each.
- Serve with spring vegetables.
Nutrition
Calories: 489kcalCarbohydrates: 1gProtein: 34gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 112mgSodium: 139mgPotassium: 743mgFiber: 0.3gSugar: 0.3gVitamin A: 364IUVitamin C: 6mgCalcium: 19mgIron: 1mg
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