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Ingredientes
- 1 x Swordfish steak, (8 ounces)
- 1 x Zucchini
- 1 x Yellow squash
- 1 x Baby eggplant
- 1 x Red bell pepper
- 1 x Red onion
- 4 x Roma tomatoes
- 4 ounce Extra virgin olive oil
- 1 tsp Salt
- 1 tsp Pepper, (fresh grnd)
- 2 x Garlic cloves, chopped
- 1 Tbsp. Fresh oregano, chopped
Direcciones
- Season swordfish with extra virgin olive oil, salt, and pepper. Rinse all vegetables well. Remove stem and root ends. Cut in half and remove seeds, outer skin and core. Mix vegetables with extra virgin olive oil, salt, pepper, garlic and herbs.
- Place on a medium warm grill and cook till tender, turning often so they don't burn. When cold, cut vegetables into large cube size and hold at room temperature till ready. Grill swordfish. Arrange grilled vegetables on plate and place swordfish half on and half off plated vegetables. Squeeze fresh lemon over fish and vegetables and garnish with oregano.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 983g | |
| Recipe makes 2 servings | |
| Calories 708 | |
| Calories from Fat 517 | 73% |
| Total Fat 58.61g | 73% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1203mg | 50% |
| Potassium 2152mg | 61% |
| Total Carbs 46.4g | 12% |
| Dietary Fiber 19.6g | 65% |
| Sugars 24.31g | 16% |
| Protein 9.5g | 15% |
